I’m all for quick and easy recipes on weeknights. While I do love to cook, after spending all day at the office, sometimes the last thing I want to do is spend an hour or two in the kitchen, only to finally eat at 8 or 9pm.
On nights like these, I want something both delicious and quick. Guacamole grilled cheese is just that – the crunchy grilled bread combined with creamy guac and gooey sharp cheddar is only made better when you dip it in some hot tomato soup. And when some of that melty cheese and guac falls into your soup? Oh man, prepare yourself for those surprise bites.
Check out the cheddar and guac just oozing out the sides. Yes please!!
For Guacamole Grilled Cheese, you’ll need: a bowl, a fork, a skillet, a saucepan and a spatula. You can also use a food processor to make your guacamole, if you have one, but a bowl and a fork to mash up the avocado will work just fine.
Slice up thick slices of good bread (I like to use a baguette and make small sandwiches), as well as some sharp cheddar. Use the Fresh Guacamole recipe (from the Sweet Potato Bean Taco recipe a few weeks ago), and then spread a large spoonful onto one slice of bread. Stack a few slices of cheddar on top and then finish off with another thick slice of bread.
Heat your skillet on medium heat with some olive oil or butter to prevent sticking as well as add flavor. While the skillet is heating up, heat your tomato soup in a saucepan. I like to combine Pacific Organic Creamy Tomato soup with Roasted Red Pepper and Tomato soup… it is creamy and sweet and pairs perfectly with both the guac and the cheddar.
Grill the sandwiches in the hot skillet for about 3-5 minutes on each side, until your cheese is gooey and melty. I like a bit of color on my grilled cheese, as you can see… 🙂
Plate, dip, and enjoy! 😉
Guacamole Grilled Cheese
Serves one. (Recipe adapted from Two Peas and Their Pod)
- 4 slices of good bread
- 2 slices of sharp cheddar
- 2 hefty spoonfuls of Fresh Guacamole
- 1 tbsp olive oil or butter
- 1 cup of tomato soup
Slice bread and cheese. Top two slices of bread with a spoonful of guacamole, then top with cheddar and another slice of bread. Heat skillet on medium heat with olive oil or butter. While skillet is heating up, heat tomato soup in a saucepan.
Grill the sandwiches in the hot skillet for about 3-5 minutes on each side, until cheese is melted.
Tools you’ll need: a bowl, a fork, a skillet, a saucepan and a spatula. For the guacamole, a food processor is also useful.