Smoked Gouda Grilled Cheese Bites with California Avocados

1. Place one slice of bread on a cutting board and spread a thin layer of mayonnaise on top, followed by Dijon mustard.
2. Arrange half of the thinly sliced avocado in an even layer over the Dijon.
3. Sprinkle half of the salt and pepper over the avocado slices, then evenly spread half of the smoked gouda on top.
4. Place half of the roasted red pepper over the cheese, then top with half of the radish and red onion.
5. Finally, add half of the arugula and drizzle it with half of the balsamic vinegar.
6. Take a second slice of bread, spread with a thin layer of mayonnaise, and place mayo-side down on top to complete the sandwich. Set aside and repeat the process to make another sandwich.
7. Heat a large skillet over medium-low heat, and when hot, add the olive oil. Place the two sandwiches in the skillet, gently moving them around to coat the bottoms of the bread with oil. Cover the skillet with a lid and cook until the undersides of each sandwich are golden brown, 4 to 4 1/2 minutes.
8. If the bread is browning too quickly, lower the heat. Carefully flip the sandwiches, then re-cover the pan and cook until the undersides are golden and the cheese is melty, about 4 more minutes.
9. Transfer the hot sandwiches to a cutting board and rub the tops of the bread with the cut side of the garlic clove. Then use a sharp serrated knife to cut each sandwich into 4 equal pieces.
10. Serve immediately while hot.

Serving Suggestion: Serve with an extra side of Dijon for dip. Sandwiches may be assembled ahead of time and refrigerated until ready to heat and serve.

Beverage Pairing: Serve with a refreshing iced tea or lemonade.