Loading...A comforting treat with a delicious twist. Slices of Fresh California Avocados turn grilled cheese sandwiches into a seasonal specialty.
SoCal California Avocado Grilled Cheese and Roasted Creamy Tomato Soup
Ingredients
Serves: 20| So Cal Mini California Avocado Grilled Cheese(Yield: 20 crust-less sandwiches) | ||
| 40 | slices thick, Texas Toast-style bread, crusts removed, cut into 4” squares | |
| 1 1/2 | cups | butter, softened |
| 3/4 | cup | mayonnaise |
| 15 | ripe Fresh California Avocados*, peeled, seeded and cut into quarters, then into four slices | |
| 40 | thin slices Provolone cheese, cut 3-1/2” squares | |
| 20 | large basil leaves, julienned (approximately one per sandwich) | |
| As needed | salt | |
| As needed | freshly ground black pepper | |
| Creamy Roasted Tomato Soup(Yield: 20 6-ounce portions) | ||
| 16 | large, ripe plum tomatoes, cut in half and seeded | |
| 2 | Tbsp. | avocado oil |
| 1 | cup | sweet white onion, diced |
| 2 | cloves garlic, minced | |
| 2 | cups | Heavy Cream |
| 1 | Tbsp. | Paprika |
| 14 1/2 | oz. | diced roasted tomatoes (1 can) |
| As needed | sea salt | |
| As needed | freshly ground black pepper |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
So Cal Mini California Avocado Grilled Cheese
- In a bowl, blend butter with mayonnaise. Spread each bread slice with 1 tsp. of the butter-mayonnaise mixture.
- Heat a large griddle to 300-325°F. In batches (6-8 slices), place the slices spread-side-down on the griddle. Top one-half of the slices with 1 slice Provolone, 1 tsp. julienned basil and four slices of avocado. Finish with salt and freshly ground pepper, if desired.
- Top the other half with 1 slice of Provolone.
- Lift bread slices from the grill to check bread slices for caramelized crusts. When a deep caramelized crust is reached, turn the half with cheese only onto the half with cheese and avocado, pressing down slightly to meld cheese but leave avocado slices intact.
- Transfer finished sandwiches to a rack. Position avocado slices to cut each sandwich half to display the cut avocado.
- Serve each sandwich with 6 ounces of Creamy Roasted Tomato Soup for dipping.
Creamy Roasted Tomato Soup
- In a large bowl, combine plum tomatoes with 1 tbsp. avocado oil and a pinch of sea salt. Coat tomatoes with the oil.
- Preheat a grill to 450°F. Grill/char the tomatoes, turning frequently for 4-5 minutes.
- Remove from grill and set aside while preparing the soup.
- In a stockpot, heat avocado oil, then add onions, cooking until they are caramelized. Add the garlic and continue to sauté until the garlic is caramelized.
- Add the charred tomatoes, canned tomatoes, paprika and heavy cream and bring to a simmer and cook for about 6 minutes.
- In a heavy-duty blender, process soup in small batches until completely smooth.
- Check for seasoning, adding salt and freshly ground pepper to taste.
- Serve with So Cal Avocado Grilled Cheese Sandwiches.
* 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.
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