Let’s face it, when you’re on the trail you don’t always have the energy to something crazy like seared Ahi Tuna with a mango ginger salsa. You know what? That’s okay! Sometimes the best meals are the simple ones. Over the next couple days we’re going to show you a few twists to an old standby: the grilled cheese sandwich.
Today’s grilled cheese we’re going to make over the grill, but you can always use a frying pan or cast iron griddle. We’re going to assume this isn’t your first grilled cheese sandwich so we’ll keep the recipe very simple.
2 slices of bread (preferably a country style bread, which tends to brown more evenly)
A couple slices of your favorite cheese (we’re using cheddar because it melts quickly)
2 tbsp Italian parsley (finely chopped)
1/4 stick of butter (hey, you’re not going to die, relax!)
Spread butter on two pieces of bread. Placed the sliced cheese evenly across the top of the non buttered side. Allow your cheese to come to room temperature before putting on the bread. This will make the cheese melt much more quickly. Add the parsley on top of the cheese. Place your sliced avocado evenly across the parsley and place the remaining piece of bread on top. Cut your tomato into thin slices and place on your dish, adding salt and pepper to taste. The main reason we don’t add the tomato into the sandwich is the juice from the tomato can make the sandwich soggy and everyone loves a crisp grilled cheese!
Place your sandwich on the grill. After approxiamtely 2 minutes, depending on the heat, flip with a spatula. The key is to now press firmly down on the sandwich with the spatula for a few moments and apply some even pressure. This allows the sandwich to stay together better. Keep flipping the sandwich until both sides are nice and golden brown. Serve this with your favorite soup or enjoy by itself.
Remember – you can mix and match any ingredients you have so don’t be afraid to try something new!