California Avocado Fennel and Sugar Snap Pea Grilled Cheese

HomeRecipesOtherBlogger RecipesCalifornia Avocado Fennel and Sugar Snap Pea Grilled Cheese

Total Time: 1 h

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Cook Time: 45 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 970

Total Fat 70g

Saturated Fat 21g

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 15g

Cholesterol 20mg

Sodium 1020mg

Total Carbs 70g

Dietary Fiber 11g

Total Sugars 8g

Protein 21g

Potassium 906mg

Vitamin A 93 mcg; Vitamin C 29 mg; Calcium 146 mg; Iron 4 mg; Vitamin D 0 mcg; Folate 176 mcg; Omega 3 Fatty Acid 0.7 g

% Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 10%; Iron 20 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Elevate your grilled cheese with this twist that adds more greens!

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Serves: 2

Ingredients
Instructions

1 Tbsp. coconut oil 1/2 fennel bulb, core removed and thinly sliced 12 sugar snap peas, ends trimmed 1/8 tsp. salt, to taste 4 slices bread of choice 1 Tbsp. butter 1 Tbsp. mayo 8 slices plant-based provolone cheese 6 basil leaves 1 ripe, Fresh California Avocado, seeded, peeled, thinly sliced 4 oz. plant-based ricotta cheese

In a large skillet, melt coconut oil over medium heat.
Once hot, add fennel and cook for 5 minutes. Then lower to medium-low heat and let caramelize for 15-20 minutes, stirring occasionally until golden brown. Add salt, remove from heat and set aside.
Return heat to medium and add sugar snap peas. Cook for 7-10 minutes flipping halfway through. Remove from heat and set aside. Leave the heat on medium while you prep the bread.
Take your bread and put butter on one side of each piece, then a layer of mayo. Transfer the first two slices to the pan, butter and mayo side down. Then layer on 4 slices of cheese, 2 slices per piece of bread.
Then on one side, add the fennel and sugar snap peas. Lower the heat to low and let the cheese start to melt. After 5-7 minutes, add the basil leaves and half of the avocado to the side with the fennel and sugar snap peas. Then add half of the ricotta cheese on top of the avocado.
Check the piece of bread that only has the cheese on it to see if it is toasted enough. Once it is, place it on top, cheese side down, and transfer to a cutting board. Repeat for the second sandwich.
Slice in half and serve.

Serving Suggestion: Serve with your favorite soup and some extra sliced avocados for more creaminess!

Beverage Pairing: Pair with a tall glass of water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.