A garlicky, crispy, grilled cheese sandwich that’s stuffed with avocado, zucchini, tomatoes, spinach, and pesto spread! Vegetarian.
You really can’t go wrong with grilled cheese. Add your favorite toppings, lots of cheese, press it and chow down! Since I like a lot of ooey-gooey cheese in mine, I try to slip some extra veggies in so it’s somewhat healthy for me! Plus, I have a tip for you that will help you make the best grilled cheese ever! Promise.
You can saute the sandwich in a pan or use a panini press but I just use my George Foreman grill. It gets really hot, it has grill marks and the top is really heavy so it presses down on the sandwich and compresses it easily. Less work for me!
I used a hand mandolin to slice the zucchini in long, thin slices but you can cut it into rounds too. Whatever you feel like doing!
The Secret to Making the BEST Grilled Cheese
This is a Misto oil sprayer. I love this thing! I fill it up with oil and lightly spray it on top and bottom of the sandwich. The light coating of oil helps the sandwich to get toasted and crispy…just how I like it!
Now, I can’t take credit for this tip. I’ve watched my mom do it a million times and she got me the Misto! I use this when I bake too. I don’t like using those aerosol spray cans (like Pam) to coat my muffin cups because they have additives and preservatives that I don’t want in my food. (If you don’t have a Misto, just drizzle a little bit of olive oil over the sandwich).
After you spray the top and bottom and sprinkle with garlic, put the sandwich in the press and close the lid. Check after 1 minute to see how dark it. I let mine stay in for about 2 minutes. You don’t have to flip it either because the grill heats from the top and bottom. I like mine slightly darkened and crispy but don’t let it get too dark, watch it!
Doesn’t that look good?! The zucchini starts to cook, the spinach wilts, the avocado softens and the cheese melts into everything and the pesto sauce ties it all together. You can’t beat this combo.
It’s so good and so easy!!
Seriously. Go make it now. You’ll be so happy you did.
Zucchini and Avocado Grilled Cheese
- 2 slices of multi-grain bread
- 2 slices Havarti cheese
- 1/2 ripe avocado
- 1 handful of spinach leaves
- 1 small zucchini sliced into layers
- 1 Tbsp pesto
- Sprinkle of garlic powder
- 1 tsp olive oil
- Put both slices of bread on a plate, spread pesto on both sides.
- Put 1 piece of cheese on one side.
- Add sliced zucchini, tomato, avocado and top with handful of spinach.
- Add second piece of cheese and second piece of bread.
- Lightly spray with grape seed or olive oil and sprinkle with garlic powder on both sides.
- Put in george foreman grill and let it cook for 1-2 minutes.
- Check for color and crispness.