One of my favorite comfort foods of all time, is a delicious sweet yet spicy, guacamole grilled cheese sandwich. By far, one of my favorites. If I need a guilty pleasure, this is where I go. My love for guacamole started on a trip to Camarillo, California where I went to visit my Aunt, Uncle and cousins for the week – and believe me, I fell hard for it. I can recall watching the workers at a restaurant make it fresh from scratch and bring it to our table. I wanted to gobble the whole bowl of it and place every inch on top of my nachos, but that wouldn’t be very nice of me, so I had to hold myself back. Now, I place guacamole on my chips, pita bread (baked in the oven makes very nice crunchy/healthIER chips) and of course, a grilled cheese sandwich. If you don’t mind, let me tell you how I make my perfecto loco guaca grilled cheese sandwich.
2 ripe avocados
1/2 small onion, minced (prefer sweet or red onion)
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 fresh squeeze of lemon
1/2 teaspoon coarse sea salt
A dash of freshly grated black pepper
1 Roma tomato, chopped
4 pieces of crusty white bread
2 Slices Colby-Jack Cheese
Let’s get our guac on!
1. First gather ingredients to make guacamole.
2. Cut avocados in half, open the two sides. Remove seed. Scoop out avocado from the peel, put in a large bowl. Note: (Professionals use a knife, a spoon works just as fine as well. Look for an avocado that is not too mushy but is soft and has a “bounce” back touch.)
3. Using a fork, mash the avocado.
4. Add the onion, garlic, jalapeño, cilantro, lemon juice, salt and pepper. Stir well. Top with tomato and stir.
5. Next onto the grilled cheese – yummers!
6. Head a pan or grill to medium-medium high heat.
7. Butter two slices of bread. When I say butter, I mean full out, add those calories butter!
8. Turn butter side facing down. Add generous amount of guacamole to the top of both slices.
7. Add cheese on top of guacamole. Close sandwich with butter sides on the outside.
8. Place in pan and let the goodness melt!
9. Melt cheese for two minutes then flip to other side. Cut and enjoy this fabulous ewieness!!
Side Notes, cause I always have lots to say!
1. Choose a good white bread. I used an Artisan loaf from the grocery bakery section.
2. Don’t use too fresh of bread – you want a nice crust so I recommend waiting a day after purchase.
3. You can absolutely use a lime instead of a lemon! I used a lemon because I forgot to purchase a lime, but hey, it’s all good.
4. Store left over guacamole in an air tight. Place syran wrap over guacamole and try to get as many air bubbles out as possible closing off the sides. Place lid on container. Store for up to three days – when it starts to turn brown, I toss.
5. I always have a good medium high heat going to get that beautiful color to the sandwich, then flip for two more minutes. I turn the heat to a lower setting to make sure the cheese is all the way melted through.
This is a great filling, easy dish. Hope you love this loco guaco as much as I do!