It's basically SAW: Beauty Edition.
Don't say I never did anything for you.
Everybody loves grilled cheese sandwiches. If you're one of the people who doesn't, I don't really want to hear it and you should just stop reading here, because nobody wants any of that negativity hanging around!
Now that we've gotten that out of the way, let's talk about this recipe. I like tiny food, finger food. The kind of stuff that gets passed around at parties where there are weird people who are like, "No, thank you" (to free food! Uhhhh OK, weirdos. More for me.) Usually these parties have "sliders," tiny little sandwiches that I can never eat because they're made with beef or pork and I just stare on, sad-eyed as they pass me buy, hoping for an alternative.
Or there was a time I was at a party that had shot glasses full of tomato soup with tiny little grilled cheese sandwiches on the rim. That sort of inspired this. I wanted to add in guacamole though, because guacamole isn't really a food that a cater waiter can pass around on a tray unless it's been artfully spooned onto a single tortilla chip ... and I'll just look really shameful asking for 50 of those, right?
So the guacamole is put inside of tiny grilled cheese sandwiches, and all of my problems are solved. If you're wary about guacamole being in a grilled cheese sandwich, don't be! The avocados add a nice butteriness and all of the flavours mix so perfectly that the second you taste your first bite, you'll be all, "Ohhh, I get it."
The Recipe (Enough for 3 small sandwiches, but I encourage you to make multiple batches. Multiple.)
Homemade Guacamole (I think most people have their own ways of making guacamole. This is mine for when I want some and I want it fast. This will give you more than enough for 3 mini-sandwiches, so you can either save it for later, eat it with some chips, or make more sandwiches. Your call.)
- one ripe avocado - juice of 1/4 one small lemon - one clove of fresh garlic, finely chopped - one tablespoonful chopped white onion (or more for extra crunchiness) - half one small tomato, chopped into small pieces - dashes sea salt and cracked pepper - cayenne powder OR dried chili flakes OR half one small jalapeno (optional, if you like spicy)
Mash the avocado in a bowl (sans pit and peel, obviously) until it has a creamy consistency. Add lemon juice, garlic, onion, tomato, salt & pepper and optional spicy ingredient and stir together. Put aside.
- one crusty baguette (cut off six medium-width slices for 3 small sandwiches. There should be plenty of bread left over for more.) - a nice, sharp cheddar. I used a 4-year aged white cheddar from the cheese shop near my house because I'm fancy, but any cheddar labeled "old" from the grocery store will do. - butter of margarine
Cooking is fun! I'm not being facetious. I love cooking!
Spread margerine/butter onto both sides of all six slices of bread. Cut off slivers off cheese and place them on top of one slice (adding more depending on how cheesy you like your sandwich). Spoon a glob (yes, a glob, that's the correct culinary term) of guacamole on top, cover that with one more sliver of cheese, and then top with another slice of bread.
Turn frying pan onto medium heat and melt a bit of butter/margerine into the pan until you start to hear a sizzle. Place assembled sandwiches into the pan and let grill on one side for about 2 minutes, flip and grill opposite side. They should be a golden-y brown. If you like them more well done, do both sides each for a minute longer. If they get to be black, you've burned them and it's all your fault and you can't blame me!
My facial expression belies how happy I was to be on the verge of eating such a lovely sandwich.
Then, eat them. You're done, congratulations! We love you! Now, tell me about sandwiches you've known and loved.
You'll find tweets about food here: @hannahejo