Guacamole Grilled Cheese

Last month, I was assigned to Jenny's Cookbook for April's Secret Recipe Club.  I immediately pored over Jenny's recipes to see what new meal I could whip up this month.  Almost immediately, I ran into this Guacamole Grilled Cheese.  Pump the brakes.  Let's take a look at this again.  Avocado, melty cheese, and a croissant?  Be still my beating heart.

AND...did you know that April is National Grilled Cheese Month?  I didn't either, especially since I chose to make this recipe back in March.  I think I'm psychic.  (Suuuurrrrreee.)  I typically can't keep up with all the special food days, food months, and what have you.  But a whole month dedicated to grilled cheese?  I think I can do something about that.  That "something" is going to be this guacamole grilled cheese.  I can definitely make this happen.

Guacamole Grilled Cheese
from Jenny's Cookbook
makes 2 sandwiches

Print Recipe

• 1 small ripe avocado
• 1/4 cup chopped tomato
• 1 teaspoon minced onion
• 2 teaspoons lemon juice
• salt
• freshly cracked black pepper
• dash crushed red pepper
• 2 butter croissants (or 4 slices of bread)
• 2 slices smoked gouda (or your favorite "melty" cheese)

Make the guacamole:

1) Peel the avocado and remove the pit.  Use a knife to score the avocado horizontally and vertically.  Use a spoon to scoop the fruit out of each avocado half.

2) Place the avocado in a medium bowl.  Add the tomato, onion, lemon juice, salt, black pepper, and habanero sauce.  Use a fork to mix the ingredients together.  Make the guacamole as chunky or as smooth as you like.

Make the grilled cheese:

3) Cut each croissant in half.  Divide the guacamole between each croissant and spread evenly.

4) Place a slice of cheese on top of the guacamole on each croissant.

5) Replace the top of the croissants.  The croissants are already butter-y so there is no need to add butter.

6) Heat a pan over medium low.  Place the croissants in the pan, cheese side down.  Do NOT press down on the croissants, as this will push the guacamole out of the croissants.

7) Wait.  (These sandwiches need to be grilled over low heat so the croissants don't burn before the cheese melts.)  If desired, place a lid over the pan to facilitate the cheese-melting process.

8) Once the cheese starts to melt and the bottom of the croissants are crispy, flip the croissants over to cook the other side.  Employ the pan-lid method to help melt the cheese if necessary.

9) Serve warm.

I confess that I inhaled this sandwich. That seems to be a general theme of my meals lately.  I've been suffering from "bottomless pit stomach" for a few weeks.  Sorry I'm not sorry.

This sandwich was everything I've dreamed of and more. The outside of the croissant is crispy and flaky.  Yet on the inside, the guacamole and cheese provide a smooth and creamy texture.  I need more of this in my life.  You may have noticed that the pictures only show one grilled cheese, even though the recipe makes two.  Never fear. I "took care" of the extra grilled cheese about 10 minutes after making this one.  Waste not.