australian desserts: Sandwiches

Showing posts with label Sandwiches. Show all posts

Turkey & Apricot Sliders ~ keep enjoying that Thanksgiving turkey!

Chock full of chopped turkey, apricot preserves, Dijon mustard, and pecans, these baked Turkey and Apricot Sliders aren't your average turkey sandwiches!

Well, it's almost Thanksgiving! That's right, Thanksgiving is next week. Are you ready to gobble 'til you wobble? I know I sure am.

I've said it before, and I'll say it again ... the turkey itself is actually my least favorite part of the Thanksgiving meal. I'm much more interested in all the yummy sides. But come the day after Thanksgiving ... now that's a different story. Then ... then ... I'm all about the turkey leftovers. I like to make little bitty turkey sandwiches, all slathered up with mayo, on leftover rolls. It's my favorite kind of turkey sandwich!

Well, maybe until now ...

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Chock full of chopped turkey, apricot preserves, Dijon mustard, and pecans, these baked Turkey and Apricot Sliders aren't your average turkey sandwiches!

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Egg Salad with Olives {in Honor of the 1st Day of School}

Today is our first day of school for this year! And I'm having this Egg Salad with Olives for lunch. But that's not why I'm posting this egg salad today. Nope. I'm actually posting it in honor of my teacher co-worker and friend, Deborah. Why, you ask?

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Spicy Chipotle Wrap with Smoked Turkey & Mango {& Hidden Valley $1,000 Sweepstakes}

Ever get tired of your same-ol’-same-ol’ lunch? As a 1^st grade teacher, I sure do. I mean, I pack my lunch every day for 180+ days during the school year. Packing lunch … every day, every day, every day.

And now thanks to Hidden Valley, I have four new low fat spreads to help shake up my lunch routine! ... there's Country Herb Ranch, Oven Roasted Garlic Parmesan, Smoked Bacon Ranch, and Spicy Chipotle Pepper ... Soooo many possibilities just waiting to be created.

So where did I start creating?

So where did I start creating?

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Spicy Guacamole Shrimp Melts {& Concord Foods Seasoning Mix GIVEAWAY}

Oh, I have a very exciting post today! You know why? Well, because I'm sharing a very easy, very yummy recipe featuring two wonderful products from Concord Foods. But that's not all. It's also because one of you gets to try these wonderful products, too! That's right. Compliments of Concord Foods, I get to give away a sampler pack of their guacamole and salsa seasoning mixes to a reader of The Kitchen is My Playground. Yay!

And that makes me happy. Because I love to give gifts. So now let's check out what I made with Concord Foods' stuff so you can get going with entering to win the sampler pack. Ok?

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Curried Chicken Salad & Back to School Super Powers Needed

It's back to school time! Well, I've worked through my denial that summer is over ... and have almost made it through my first week back to first grade. Now I absolutely love teaching ... but, whew! ... the first week of school can just about wear you out!

Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.

Has anyone got a cloning machine? Or maybe those little magic bracelets Wonder Woman wears? Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie?

If you do, please share! ... 'cause I could sure use another me or some super powers.

Seriously, all in all, my new little darlings are doing great.

But I could still use some super powers.

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Curried Chicken Salad

Source: Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1. Combine all ingredients. Cover and refrigerate at least 30 minutes before serving.

2. Serve over greens or as a sandwich filling.

Enjoy!

This post is linked with Foodie Friday with Diane Balch, Inspiration Friday, Weekend Potluck, Strut Your Stuff Saturday, Tuesday Talent Show, Trick or Treat Tuesday, Share Your Creations Thursday, Sweet Treats & Swanky Stuff, Full Plate Thursday.

If you do, please share! ... 'cause I could sure use another me or some super powers.

Seriously, all in all, my new little darlings are doing great.

But I could still use some super powers.

Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.

Happy back-to-school, everyone!

Curried Chicken Salad

Source: Adapted from Oprah magazine

Ingredients

About 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)

1/2 c. spicy brown mustard

1/3 c. honey

1 1/2 tsp. curry powder

1/4 tsp. ground cloves

1/2 tsp. salt

2 stalks celery, chopped

1/2 c. chopped pecans

Directions

1. Combine all ingredients. Cover and refrigerate at least 30 minutes before serving.

2. Serve over greens or as a sandwich filling.

Enjoy!

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Avocado Egg Salad

Green eggs and ham,

Could it be?

A whole new way

to enjoy thee?

Well, yes it is!

And truth be told,

It's creamy goodness

To behold.

I sure do like it,

Sam I am.

I like this kind

Of green eggs and ham!

I guess my brain's gearing up to get back to my first graders ... I just couldn't resist writing this little Green Eggs and Ham ditty for this one. And truth be told, ... though I can hear those skeptics out there ... this Avocado Egg Salad is really, really good!

It will definitely be appearing in my lunchbox line-up this coming school year.

Come on. Be daring. Give it a try. You'll be surprised ... in a good way.

Avocado Egg Salad
Source: Adapted from Skinnytaste.com

Ingredients
6 hard boiled eggs
1 medium avocado, cut into chunks
2 T. mayonnaise (or plain yogurt, or combination of the two)
2 tsp. finely chopped fresh chives or 1 tsp. dried chives
2 tsp. red wine vinegar
1/4 tsp. salt
Pinch of ground black pepper

Directions
1. Separate the egg yolks and egg whites. Coarsely chop the egg whites.

2. Using a fork, mash together the egg yolks and avocado. Combine with the mayonnaise, chives, red wine vinegar, salt and pepper. Mix in chopped egg whites.

Enjoy! (Enjoy those green eggs and ham, oh Sam I am.)

NOTE: The red wine vinegar adds fabulous flavor and helps keep the avocado from turning brownish. This can keep in the refrigerator for a couple of days, and while it won't turn brownish, the color does change a bit to different shades of greenish.

This post is linked with Whacha Whipped Up Wednesday, Cast Party Wednesday, Pin It Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Weekend Wrap Up Party, Strut Your Stuff Saturday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop, On the Menu Monday.

Green eggs and ham,

Could it be?

A whole new way

to enjoy thee?

Well, yes it is!

And truth be told,

It's creamy goodness

To behold.

I sure do like it,

Sam I am.

I like this kind

Of green eggs and ham!

It will definitely be appearing in my lunchbox line-up this coming school year.

Come on. Be daring. Give it a try. You'll be surprised ... in a good way.

Avocado Egg Salad
Source: Adapted from Skinnytaste.com

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Pimento Cheese ~ A Southern Institution

Ahhh, pimento cheese ... one of those quintessential Southern treats. Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution. Like barbecue. Sweet tea. Cheerwine (which is a soda, by the way ... not a wine!). Hushpuppies. Peach cobbler. Biscuits. And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich. Which is simply pimento cheese between two slices of bread. Nothing fancy ... but sooooooo good. But take the crusts off the bread and cut the sandwich into shapes, and now you've got fancy! ... perfect and classic for tea sandwiches. Or serve it with crackers. Or in grilled cheese ... yum! ... with bacon ... even better. Or on top of a burger. Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South.

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about. So ... I asked her to explain.

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings. Translation ... take some fat, mix it with more fat, add some pimento and seasonings. Yup, you gotta love the South. But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg you ... grate your own cheese! Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties) and use a combination of some orange and some white cheddar. Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious??

If it's an ol'-standby for you, what's your favorite way to enjoy it? I'd love to hear! Mine's straight up on a cracker!

Pimento Cheese

Source: My Mom, as adapted from Southern Living magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1. Mix all ingredients together. Add a touch more mayonnaise if it seems too stiff.

2. Refrigerate over night to let the flavors blend together.

*NOTE: It's important to grate your own cheese from blocks for this. I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

It's also one of those things I had never even heard of until I moved South.

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about. So ... I asked her to explain.

'Proper' home-grated cheese

Pimento Cheese

Source: My Mom, as adapted from Southern Living magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1. Mix all ingredients together. Add a touch more mayonnaise if it seems too stiff.

2. Refrigerate over night to let the flavors blend together.

*NOTE: It's important to grate your own cheese from blocks for this. I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

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Traditional Southern Chicken Salad

Until recently, I had absolutely no idea how to make traditional chicken salad. Ya know, the creamy, almost-totally-smooth, completely comforting down-home type of chicken salad. The chunky tarragon type? Yes. Curried? Yes. Chunky fruit-and-nut? Yes. Regular ol' basic creamy chicken salad? Nope.

But now I do.

With many thanks to my good friend Glenda, now I do.

Glenda is a Southern lady through-and-through, with a heart of pure gold. I kid you not, she is the kindest person I know. And she makes a lip-smackin' darn-tootin'-good chicken salad. I had her chicken salad on several occasions - as luncheons at our school when she'd make a huge batch, at her house for get-togethers, or when she'd be so sweet and pack our whole teaching team a lunch as a treat. And I loved it every time.

I tried a few times to throw it together with what I thought was in it. But I thought wrong. I could never get it to taste like Glenda's. But now I know her secrets ... two secret ingredients, and a method secret. Well, I guess they used to be secrets! She shared them with me ... and now I'm sharing them with you.

Secret #1: Hard Boiled Eggs.

I never knew there were hard-boiled eggs in this chicken salad! Not a lot ... just enough to give a great flavor to the salad. They're chopped up super fine in Glenda's version, so I never realized they were there.

Secret #2: Sweet Pickle Cubes.

Sweet pickle cubes are like sweet relish ... but in bigger chunks, and not as 'mushy' as relish. The cubes add a wonderful little bit of crunch to the chicken salad See ... it'll actually say 'Sweet Pickle Cubes' or 'Sweet Salad Cubes' on the jar ... like this:

You can see the 'chunks' are bigger in sweet salad cubes than in regular relish:

If you can't find Sweet Salad Cubes or Sweet Pickle Cubes, use regular relish. You'll just be missing some of the nice textural crunch of the cubes.

Secret #3: Processing.

Glenda processes the chicken salad in a food processor to get the comforting creamy texture. I always just chopped my ingredients really fine, but you just can't chop fine enough to achieve the creamy texture without processing in a food processor. This was the method secret I was missing!

And there you have it - the secrets to delicious Traditional Southern Chicken Salad. Thanks, Glenda!

Traditional Southern Chicken Salad

Source: My friend Glenda

Ingredients

1 lb. boneless, skinless chicken breasts or chicken tenders

2 hard boiled eggs

1/2 c. sweet pickle cubes (may also be called sweet salad cubes)

3/4 tsp. salt

1/2 tsp. ground black pepper

Approximately 1/3 c. mayonnaise

Directions

1. Cook chicken; cool. Process chicken in a food processor until finely chopped.

2. Finely chop eggs and combine with chicken. Add pickle cubes, salt, and pepper. Stir in mayonnaise, adding enough to make the chicken salad smooth and creamy. Adjust seasoning, to taste.

3. Chill for at least about an hour before serving.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, Show & Share hosted by Southern Lovely, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Gooseberry Patch Recipe Round-Up.

But now I do.

With many thanks to my good friend Glenda, now I do.

Secret #1: Hard Boiled Eggs.

Secret #2: Sweet Pickle Cubes.

You can see the 'chunks' are bigger in sweet salad cubes than in regular relish:

If you can't find Sweet Salad Cubes or Sweet Pickle Cubes, use regular relish. You'll just be missing some of the nice textural crunch of the cubes.

Secret #3: Processing.

And there you have it - the secrets to delicious Traditional Southern Chicken Salad. Thanks, Glenda!

Traditional Southern Chicken Salad

Source: My friend Glenda

Ingredients

1 lb. boneless, skinless chicken breasts or chicken tenders

2 hard boiled eggs

1/2 c. sweet pickle cubes (may also be called sweet salad cubes)

3/4 tsp. salt

1/2 tsp. ground black pepper

Approximately 1/3 c. mayonnaise

Directions

1. Cook chicken; cool. Process chicken in a food processor until finely chopped.

2. Finely chop eggs and combine with chicken. Add pickle cubes, salt, and pepper. Stir in mayonnaise, adding enough to make the chicken salad smooth and creamy. Adjust seasoning, to taste.

3. Chill for at least about an hour before serving.

Enjoy!

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Jalapeno Popper Grilled Cheese {Crazy Cooking Challenge}

Well hello, GRILLED CHEESE Crazy Cooking Challenge! What a fun adventure you have been!! When Tina of Mom's Crazy Cooking announced this month's Crazy Cooking Challenge topic - GRILLED CHEESE - I thought, "Hmmm, how much can we really do with grilled cheese?" Turns out ... a lot!

I've always pretty much just made your straight-up, regular ol' grilled cheese. I never really thought to change it up much, or thought there could be so many fabulous combinations. But, whew! ... I have recently been enlightened. This is one cooking adventure that will continue for me well beyond the monthly Challenge.

For my Challenge entry, I decided to go with this Jalapeno Popper Grilled Cheese from Simply Scratch. Excellent choice, if I do say so myself. Excellent choice.

Now, this grilled cheese is not for the faint-of-heart ... It. Is. Spicy. The whole roasted jalapenos bring on the heat! (I did come up with a 'cheater' method, though, that takes out the pepper roasting step and tones the heat down a tad, if desired. I'll talk about that in just a bit.)

The original recipe calls for roasting jalapenos on the grill. Well, I didn't feel like going outside and firing up the grill. I know, I know ... it's not that hard. But still ... I just didn't feel like it. So I roasted mine right on the burner of my gas stove top. Yep, just set 'em right on the burner. It doesn't roast them quite as evenly as the grill, but it does work!

Once the peppers are good 'n charred, place them in a paper bag for a few minutes. This lets them steam in their own heat for a bit and makes the skins easier to remove.

Then remove them from the bag and gently peel off the charred skin. Now, it's recommended that one wear gloves for this step. I didn't have any gloves. So I improvised. With a piece of plastic wrap.

Hmm, I had a little jalapeno 'spillage' onto my hands ... which I discovered that evening when I removed my contact lenses. Can you say ouch? But this sandwich was totally worth it.

Your naked peppers will look about like this:

Split them open with a knife, and carefully remove the seeds and ribs. If you want extra heat, leave in a few seeds. But trust me, these puppies are spicy enough even without the seeds! (Though, I must admit, I did leave a few seeds in the peppers for my husband's grilled cheese.)

To assemble your sandwiches, spread some slices of crusty sourdough with a cream cheese-&-green onion mixture and layer on slices of Colby Jack and the roasted jalapenos.

Grill it up, slice it up, and then enjoy!

I absolutely loved the creaminess of the cream cheese melted up with the Colby Jack. Soooo delicious. Totally yummy deliciousness. Be forewarned - the jalapenos are spicy ... and I love spicy food. Still, I'll go with just one pepper on my sandwich going forward (instead of the two I'll put on my hubby's).

Now, I mentioned that I came up with a 'cheater' method for this sandwich. I loved the roasted jalapenos, but also wanted to see if I could come up with an alternative that skipped that step. I tried simply dicing up some fresh unroasted jalapeno ... but no deal. This didn't bring any heat, and just got lost in the cheese without adding much (if any) flavor.

Then I tried diced pickled jalapeno. Jackpot! I prepared the sandwich the same as the original, but sprinkled diced pickled jalapeno on top of the cream cheese layer instead of roasting up the fresh jalapenos. The flavor and heat were back! A perfect quick-method alternative.

Whichever method you choose, if you like jalapeno poppers - you'll love this grilled cheese sandwich. Oh, yes. Yes, you will.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Jalapeno Popper Grilled Cheese
Source: Adapted from Simply Scratch

Makes 3 sandwiches

Ingredients
6 large jalapeno peppers
4 oz. cream cheese, softened
4 green onions, chopped
Dash of black pepper
6 slices Colby Jack cheese
6 slices sourdough bread
Butter

Directions
1. Roast jalapenos on a pre-heated grill or burner of a gas stove top, turning to char all sides. Place the roasted jalapenos in a paper bag to steam. After about 10 minutes, remove from the bag and gently peel off the skin. (It is recommended that you wear gloves for this step.) Cut off the top of each pepper. Slice down one side of each pepper and carefully remove the seeds and ribs.

2. In a small bowl, combine the cream cheese, chopped green onion, and black pepper.

3. Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with the cream cheese mixture. Layer on the jalapenos and cheese slices; top with the remaining bread slices, butter side up.

4. Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

'CHEATER' METHOD: Omit roasted fresh jalapeno peppers. Replace with jarred pickled diced jalapenos. Sprinkle pickled jalapenos, to taste, on top of the cream cheese layer in each sandwich.

Enjoy!

Enjoy visiting the other Crazy Cooking Challenge participants through the link party below.

This post is linked with Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Recipe Sharing Monday hosted by Jam Hands, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, Showcase Your Talent Thursday hosted by What's Cooking, Love?, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Nap Time, Think Pink Sundays hosted by Flamingo Toes, Tutorials Tips and Tidbits hosted by Stone Gable, Gooseberry Patch Recipe Round-Up.

Once the peppers are good 'n charred, place them in a paper bag for a few minutes. This lets them steam in their own heat for a bit and makes the skins easier to remove.

Then remove them from the bag and gently peel off the charred skin. Now, it's recommended that one wear gloves for this step. I didn't have any gloves. So I improvised. With a piece of plastic wrap.

Jalapeno Popper Grilled Cheese
Source: Adapted from Simply Scratch

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Guacamole Grilled Cheese

Until now, I have always just made your straight-up, regular ol' grilled cheese. I never really thought to change it up much, or thought there could be so many amazing-sounding combinations. Then, I started seeing all these fabulously crazy grilled cheese variations popping up all over blogland.

So, I had to start giving some of these combinations a try. I'm so glad I did.

I started with this Guacamole Grilled Cheese from The Captivating Life. I really didn't know what to expect ... but, hey, ... I love guacamole, and I love grilled cheese. So I was up for the adventure.

Turns out, this combination is really yummy!

First, you mix up a really quick and simple guacamole ... mash together an avocado and some chopped tomato ...

... and then hit it with some fresh lime juice. See, I said it was simple!

Layer the guac with some delicious sharp cheddar cheese on slices of nice sourdough bread. I use Cabot, Vermont sharp cheddar ... it's my favorite. (As a native Vermonter, I use Cabot cheese whenever I can! And, no, Cabot does not pay me to say this.)

Grill it on up, and enjoy! For me, the tang of the fresh lime juice with the sharp cheddar was an unexpectedly wonderful flavor combination.

Look for some more grilled cheese variations coming soon. A new adventure has just been unlocked for me, and I can't wait to keep trying out this new world of grilled cheese!

Guacamole Grilled Cheese
Adapted from The Captivating Life

Makes 3 sandwiches

Ingredients
1 medium to large avocado
1/4 c. chopped tomato
Juice of 1/2 a lime
About 1/4 tsp. salt, or to taste
Dash of pepper, or to taste
4 drops tabasco sauce, or to taste
6 slices good quality bread (I used a crusty sourdough boule from the grocery store bakery)
Sharp cheddar (preferably the block you cut yourself, not pre-sliced ... I used Cabot extra sharp)
Butter

Directions
Prepare the Guacamole:
1. Mash together the avocado and chopped tomato.

2. Add the lime juice salt, pepper, and Tabasco sauce. Stir to combine. (If you prefer your guacamole smoother, give it a whirl in a food processor.)

Prepare the Sandwich:
3. Butter one side of each of the bread slices. Flip over three slices of bread and spread the unbuttered side generously with guacamole.

4. Cut slices from the block of sharp cheddar and place on top of the guacamole; top with the remaining bread slices, butter side up.

5. Grill in a heated pan, coated with cooking spray or a bit of butter, until golden browned.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Trick or Treat Tuesday hosted by Inside BruCrew Life, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Gooseberry Patch Recipe Round-Up.

... and then hit it with some fresh lime juice. See, I said it was simple!

Guacamole Grilled Cheese
Adapted from The Captivating Life

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