Ingredients
Scale
- Bread slices (sourdough or your preference) 2 slices
- Avocado 1/2, sliced
- Fresh mozzarella cheese 2 oz, sliced
- Tomato 1/2, sliced
- Pesto 1 tablespoon
- Butter 1 tablespoon, softened
- Balsamic glaze optional, to taste
- Salt and pepper to taste
Instructions
- Step 1: Spread softened butter on one side of each slice of bread.
- Step 2: Flip one slice of bread butter-side down in a non-stick skillet over medium heat. Spread pesto evenly over the bread.
- Step 3: Layer mozzarella slices, tomato slices, and avocado slices on top of the pesto. Season with salt and pepper.
- Step 4: Place the remaining bread slice on top, butter-side up.
- Step 5: Grill for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula while grilling.
- Step 6: Remove from skillet and let cool slightly before slicing in half. Drizzle with balsamic glaze if desired. Serve immediately.
Notes
- To prevent avocado browning, lightly brush slices with lemon juice before layering.
- Reheat leftover grilled cheese in a skillet over low heat for best results, avoiding a microwave to keep the bread crisp.
- Serve this grilled cheese with a side of creamy tomato soup for dipping.
- For extra flavor, try using roasted garlic pesto instead of traditional pesto.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American