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The Classic Grilled Cheese with an Avo-Twist

Few combinations are as enduring as a good old grilled cheese sandwich. Two slices of bread, some butter, your cheese of choice, and a hot grill — that’s all it takes to turn out a beloved American staple. Feel like taking this classic to another creamy, dreamy level? Take our advice and add some gloriously good avocado and taste the difference for yourself!

A Twist on a Timeless Classic

Maybe you’re saying, “Why mess with a good thing?” To that we say: because some rules are meant to be deliciously broken. Try mashing a ripe Avocado From Mexico with freshly squeezed lime juice and a bit of salt and pepper, and spread that on the unbuttered side of two buttered slices of bread. Add a slice or two of pepper jack cheese and grill butter side down until your bread is crisp and golden. But be warned, these are so good your family will be clamoring for more.

To ensure your avocado is always ripe and ready when you need it, you need to know a few indispensable tips and tricks. One of our favorites requires a paper bag and a banana. Take the green, unripe avocado and place it in the paper bag with the yellow banana. Check every day for four to five days, and you’ll have a delicious, ripe avocado ready for use. To learn more, watch our quick how-to video!

Sweet Version

Feeling like a sweet version of a classic grilled cheese with avocado? Try this tasty turkey, cranberry & Brie grilled cheese recipe that uses cinnamon raisin swirl bread and cranberry sauce to bring a sweet nuance to this classic dish. It’s perfect for any turkey or roasted chicken leftovers, too!

And if you’re lucky enough to have several ripe and ready-to-eat avocados on hand, remember that there are loads of ways to enjoy them. Beyond guacamole and sandwiches, you can also combine them with egg for a nutritious breakfast, use them in place of croutons for your salad, or just sprinkle a little salt and paper on top and enjoy. Check out this video for some new inspiring ideas on how to use avocado for your next meal.

By Avocados From Mexico April 02, 2018

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