Today I grilled a piece of sourdough bread, added a fried egg, some bacon, melted cheddar cheese and sliced avocados. The taste of that cheddar cheese reminded me of grilled cheese sandwiches.
I was thinking about how much I used to love grilled cheese sandwiches for breakfast when I was in college. I didn’t actually grill the sandwiches, but would toast the bread, put the cheese between the two slices of toast and then set the sandwich on top of the toaster to melt the cheese.
Since April is officially Grilled Cheese Sandwich Month, I decided to make a breakfast sandwich, including our favorite Cabot Seriously Sharp Cheddar, bacon, and egg. I grilled some artisan sourdough bread, fried an egg, cooked the bacon until it was crispy. Then I cut a nice thick slice of the Cabot cheddar, put it on a plate and microwaved it for just 20 seconds. This starts the melting process so that the cheese can soften on top of the fried egg.
I love it when the cheese oozes out of the sandwich …but we’re missing something here, aren’t we?
That’s better! A grilled cheese sandwich with egg and bacon are a tasty breakfast, but when the California avocado is included that sandwich becomes an extraordinary experience.
My friend Candace Karu of Cabot Cheese said it very well in a comment the other day. “The addition of avocado takes a grilled cheese from classic to spectacular!”
This sandwich was a big hit this morning, and we’ll be enjoying many more throughout the coming avocado season! Happy Grilled Cheese Sandwich Month!
Do you include avocados in your grilled cheese sandwiches? Please tell us about them, or upload a photo to our Facebook page when you do! http://Facebook.com/Avocados.Direct Need avocados? Order some from our family farm! We’ll pick fresh California avocados from our trees and ship direct to you!
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