Avocado, Spinach and Pesto Grilled Cheese Sandwich
No proper recipe posts in a few days, I apologize! That’s because I’ve simply been busy and didn’t have enough time to take, sit down and start writing. I’ve been trying to go on with my master’s thesis that I’m writing at the moment and writing, looking for motivation, reading and ambiguous struggling with the topic have taken all my time during the past days (or better, months). In addition, I’m gonna turn 30 YEARS OLD on Friday! Holding a party for my friends is interrupting my thesis writing a little bit, cause I planned to cook a full table for the occasion - should take Thursday and Friday to prepare the stuff. I hope everything turns out good (not too many screw-ups in the kitchen for me!) and I can share the stuff with you here.
Talking about busy times, it’s been less busy in the kitchen this week. Simple things are the best things, I like to say! Last time I blogged about grilled cheese sandwiches it was a similar situation: too much to do to concentrate properly on cooking, AND nothing in the fridge. At the moment we have a lot of things there, though. But not much energy to do something with them. I promise that later this week and next I’ll blog at least about the best Indian food you can possibly prepare at home, some gnocchi ‘n cheese and a continuity for my asparagus posts, asparagus pesto pasta.
But now, here’s a quick recipe from always so great Tastespotting. I originally spotted it from Pinterest, and thought it’s a slightly healthier option, with all that green, for us who love cheese (the more the better). I modified it slightly, to fit in what I had in the fridge.
Avocado, Spinach and Pesto Grilled Cheese Sandwich (for 2)
4 slices whole grain bread
1 ripe avocado, halved and sliced
big handful of baby spinach, washed and drained
2 tablespoons green pesto (I used store bought)
2 tablespoons Philadelphia cheese (or other cream cheese)
2 tablespoons parmesan cheese, finely grated
100g mozzarella cheese, shredded
a few leaves fresh basil
salt & black pepper to taste
olive oil, for frying
Spread one tablespoon of pesto on 2 slices of bread. Spread the remaining two bread slices with Philadelphia cheese.
Sprinkle the mozzarella and parmesan cheeses evenly on each four bread slices.
Spread half and half of the baby spinach on the bread slices with pesto. Top the cream cheese bread slices with sliced avocado. Finish with some fresh basil leaves, salt and pepper to your taste.
Press together one bread slice with pesto and spinach and one bread slice with cream cheese and avocado.
Heat one tablespoon olive oil in a frying pan over low-medium heat. Add the sandwich to the pan and cook until bread is crispy and golden brown. Carefully flip the sandwich over and cook the other side in a same way.