Smoked Gouda Grilled Cheese Bites with California Avocados

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Smoked Gouda Grilled Cheese Bites with California Avocados

Total Time: 13 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 460
Total Fat 35g
Saturated Fat 9g
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 30mg
Sodium 950mg
Total Carbs 27g
Dietary Fiber 4g
Total Sugars 4g
Protein 11g
Potassium 302mg

Vitamin A 132 mcg; Vitamin C 41 mg; Calcium 24 mg; Iron 0 mg; Vitamin D 0 mcg; Folate 52 mcg; Omega 3 Fatty Acid 0.66 g

% Daily Value*: Vitamin A 15%; Vitamin C 45%; Calcium 2%; Iron 0 %; 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.

These toasty appetizers are almost too cute to eat. Cut into small squares and filled with melty goodness and California avocados, they’ll disappear quickly at your next party… even if you’re the only one attending. These sandwiches are the perfect time saver meals: something delicious to take on the go, or a quick snack to whip up for your next movie night. Thankfully, these crispy treats are easy to make, and you’re just moments away from melted magnificence.

Start cooking

Serves: 4

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4 thick slices sandwich bread (ex. Texas Toast) 3 Tbsp. mayonnaise 2 tsp. Dijon mustard 1 ripe, Fresh California Avocado, seeded, peeled and thinly sliced 1/8 tsp. sea salt, or to taste 1/8 tsp. freshly ground black pepper, or to taste 4 oz. smoked gouda cheese, grated 1 (8 oz) jar roasted red peppers, drained and thinly sliced 2 radishes, thinly sliced 1/4 red onion, thinly sliced 1 cup arugula, loosely packed 1/8 tsp. balsamic vinegar 1 Tbsp. extra virgin olive oil 1 clove garlic, cut in half
  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.

*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.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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