Grilled Cheese

Makes 4 Sandwiches

Herb-Avocado Pesto

  • ¼ cup parsley leaves
  • ½ cup picked basil leaves
  • ½ cup picked mint leaves
  • 2 Avocados From Mexico, pitted
  • 2 Tbsp red wine vinegar
  • Salt and pepper for taste


  • Soft butter for spreading
  • 8 slices of sharp cheddar cheese
  • 8 slices mozzarella cheese
  • 1 cup spinach leaves
  • 1 cup chopped jarred artichokes
  • 4 ounces goat cheese, room temperature
  • 1 Avocado From Mexico, sliced into strips
  • 2-3 Tbsp, unsalted butter, softened
  • 8 slices sourdough bread


Halve avocados and remove the pit. Scoop out the flesh of 2 of the avocados and place in a food processor along with parsley, mint, basil, and red wine vinegar. Process on high until smooth.
Cut the remaining avocado into long thin strips and begin building sandwiches. Slather one side of all of the bread with butter. Spread Avocado Pesto on the other side. Layer 2 slices of bread with 4 slice of mozzarella, 4 slice of cheddar cheese, 2-3 Tbsp of goat cheese, spinach, chopped artichokes, and a few slices of avocado, top with remaining slices of bread. Heat a nonstick skillet over medium-low heat and grill sandwiches until golden brown and melty. Slice in half and enjoy hot!

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