Wednesday, May 4, 2011

Golden gate grilled cheese

Lately I've been thinking about ideas for dressing up simple dishes. This recipe is for grilled cheese sandwich with turkey, avocado, cilantro and a parmesan, red pepper crust. The recipe comes from Sunset magazine, by way of I was very happy with how this recipe turned out. The parmesan and red pepper flake crust on the outside adds a crispy and delicious layer to the sandwich. Muenster cheese is a big upgrade over the standard American or cheddar cheese. This recipe was really quick and simple, but it turned out amazing.

I was planning on making a dressed up version of tomato soup to go with it, but settled for Campbell's due to time constraints. That may be an idea for an upcoming entry.

2 tablespoons softened butter
1 teaspoon minced garlic
1/2 teaspoon red chile flakes
1 large egg, lightly beaten
1/4 cup milk
1 cup coarsely grated parmesan cheese
4 freshly cut slices from a sourdough loaf
6 ounces thinly sliced turkey
1/2 avocado, thinly sliced
1 tablespoon chopped cilantro
2 slices muenster cheese

1. In a small bowl, combine butter, garlic, and chile flakes.
2. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.
3. In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices.
4. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.
5. Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.

1 comment:

  1. I would love to eat that kind of thing. It just looks delicious