My aunt/godmother tells me this story of the first time I met her now-husband, my uncle John. I was 5, and we were out to dinner somewhere. I ordered a grilled cheese, which was always my favorite. He asked me if I liked it, and apparently I responded, with complete sincerity and gravity, “I love grilled cheese so much, if I didn’t have it at least once a week, I would die.”
Let me tell you, ain’t nobody better get between me and some cheese. I don’t play around. As a tween, the first thing I learned how to make on my own was Kraft macaroni and cheese, and the second was a perfect grilled cheese. I don’t think you can expand much on a perfect grilled cheese — Bunny bread, Kraft singles, and Country Crock — but you can have other perfect grilled cheeses.
See, to me, fancy grilled cheese — like the $10 ones you can get at locavore foodie restaurants — are really good, but they’re pretty much a different food altogether. I will very much enjoy a fancy grilled cheese, but if I’m craving a perfect classic grilled cheese, a fancy one just won’t fill that craving. I feel the same way about delivery pizza versus gourmet pizza. That’s why it’s perfectly acceptable to go out to Pizzeria Toro for gourmet pizza and to order from Papa John’s for delivery pizza all in the span of a couple days — they’re totally different meals.
I didn’t have much in the fridge last week, and I was super hungry for dinner. We had had this delicious Country loaf from Bread & Butter with butter and raspberry jam for breakfast:
Mmm… it was so delicious and still warm! So with the second half of the loaf, I decided to make a grilled cheese for dinner. And then I remembered that I had seen this on Pinterest. Seemed like a no-brainer.
The major difference between my Grilled Cheese & Guacamole and the one on Cooking Stoned is that mine is not as pretty. This is not surprising to me. The other thing I did was dice my tomatoes and mix them into my guacamole instead of having slices of tomato. I just don’t like raw tomatoes all that much. It would be good either way. An important part of the process that I learned from Cooking Stoned, is to broil or toast the bread with cheese first so that the cheese gets all melty.
(I don’t know why there’s only one piece of bread in that picture. I cooked both slices that way. Whatever.) Ooey gooey deliciousness:
Talk about a grown-up grilled cheese. OMG YOU SHOULD ADD BACON. I’m going to do that next time.
Here’s a recipe. I didn’t really use amounts because sandwiches are one of those things where you should just put however much you want to on the bread.
Guacamole Grilled Cheese Sandwich adapted from Cooking Stoned
2 slices of bread
handful of grape tomatoes or a few slices of a regular tomato
(onion and/or cilantro might be a good idea, but I didn’t use those)
Prepare the guacamole. (I use an avocado, lime juice, and Wildtree guacamole seasoning. You could also purchase prepared guac.) Dice the tomato and stir into the guacamole. Set aside.
Arrange slices of cheddar cheese on the surface of both slices of bread. Broil or toast until the cheese is melted and the bread is slightly crispy.
Melt 1/2 tablespoon butter in a pan over medium heat. Transfer a slice of cheesy bread to the pan, spread on a whole bunch of guacamole, and then sandwich the other slice of cheesy bread on top. Flip the sandwich when the bread is golden brown, only a couple minutes on each side.
Linking Up With:
Funday Monday from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows Wild, Inside BruCrew Life, The Recipe Critic, and The Gunny Sack
Link Party Wednesday from Lil’ Luna
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog
Link Party Thursday from Somewhat Simple