Avocado Grilled Cheese

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