Description
This Avocado Grilled Cheese is a decadent, creamy twist on a classic favorite. Layered with a blend of sharp cheddar, Monterey Jack, Gruyere, and creamy Brie cheese, combined with ripe avocado slices and toasted sourdough, this sandwich offers an irresistible melty, crispy, and buttery bite perfect for a comforting meal any time of day.
Ingredients
Bread and Butter
- 6 tablespoons butter, softened, divided
- 8 slices sourdough bread
Cheese Mix
- 1/2 cup shredded sharp white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 4 ounces Brie cheese, rind removed, sliced
- 3 tablespoons finely shredded Manchego or Parmesan cheese
Other Ingredients
- 3 tablespoons mayonnaise
- 1/8 teaspoon onion powder
- 2 medium ripe avocado, peeled and sliced
Instructions
- Toast the bread: Spread 3 tablespoons of softened butter on one side of each bread slice. Toast the bread, butter side down, in a large skillet or on an electric griddle over medium-low heat for 2 to 3 minutes or until golden brown.
- Make the cheese filling: In a small bowl, combine the shredded sharp white cheddar, Monterey Jack, and Gruyere cheeses.
- Prepare the outside spread: In another bowl, mix the remaining 3 tablespoons of butter with mayonnaise, shredded Manchego or Parmesan cheese, and onion powder. Add any optional seasonings if desired, blending well to create a flavorful spread.
- Assemble the sandwiches: Place the toasted side of four bread slices face up. Top each with sliced Brie cheese followed by evenly layered avocado slices. Sprinkle the mixed shredded cheeses over the avocado. Close each sandwich with the remaining bread slices, toasted side facing inward so the buttery sides are outside.
- Add the outside spread: Generously spread the butter, mayonnaise, and cheese mixture on the softer, untoasted outsides of each sandwich to ensure a golden crust when grilled.
- Grill the sandwiches: Heat a skillet over medium-low heat. Place the sandwiches in the skillet and cook for 5 to 6 minutes on each side, pressing gently, until the cheeses have melted inside and the crust is golden brown and crisp.
- Serve immediately: To avoid soggy bottoms, place a sheet of kitchen towel beneath the sandwiches when serving. Enjoy warm for best taste and texture.
Notes
- Be sure to toast the bread butter-side down first to develop a golden, crispy crust.
- Using a mix of cheeses adds depth of flavor and a nice melty texture.
- The Brie adds creaminess and a mild tang that complements the avocado.
- Do not place the finished sandwich directly on a plate to prevent sogginess—use a kitchen towel underneath.
- Adjust heat as needed when grilling to avoid burning the bread before the cheese melts.
