I mean, really.
It just doesn’t get any better than this.
The really great kitchen moments seem to happen unexpectedly. I had some leftover butternut squash mac and cheese sauce leftover from a batch of pasta last week and I didn’t know what to do with it. Usually I’ll pour it oven stuffed potatoes but I haven’t had much taste for roasting lately now that the weather is finally starting to stay really warm.
As the sauce sits in the fridge though it tends to firm up a bit and solidify. I was thinking it might be a good match for quesadilla cheese (and it probably is), but I was out of tortillas. I’ve been back to eating my favorite coconut grilled peanut butter, strawberry and banana sandwiches for breakfast recently, so I actually had regular whole wheat bread in the house.
And thus…this epic grilled cheese was born.
Smearing some among tomatoes and avocado (or whatever you want) makes me a deliciously perfect ooey, gooey grilled cheese. Seriously here-we’re talking heaven on earth. Grilled cheese is not something I’ve tried to recreate before using homemade cheese and since I never use that fake junk, this was the first grilled cheese I’ve had in years.
And it did not disappoint!
2 slices organic whole wheat bread
Batch of Butternut Squash Mac & Cheese (about 1/4-1/3 cup for each sandwich)
Half of one avocado, sliced
Half of one tomato, sliced
Fresh basil leaves
Oil olive
- Spread cheese sauce 0n one side of bread
- Layer avocado, tomato and basil on the other (sprinkle with salt and black pepper if desired)
- Put sandwich sides together and rub a little olive oil on both sides
- Cook on each side over medium heat for about 5 minutes on each side
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