It sounds fancy, I know, but this is actually a super easy and cheap recipe that only takes about 10 min. (I’m not sure how much avocados cost in most places, but here in California you can usually get them for less than a dollar each.) You can skip the sriracha mayo if you’re low on spoons/don’t like spicy things, but it’s super delicious (and makes extra so you can do what I do and put it on literally every food item you consume).
Ingredients (makes 1 sandwich + leftover mayo):
For the mayo:
- 1 clove garlic, minced
- 1/3 cup mayonnaise
- 1/2 lime
For the sandwich:
- 2 slices bread
- 1/2 avocado, sliced
- cheese (I used shredded Mexican blend, but you can use whatever sliced/shredded kind your heart desires)
- baby spinach (optional, but a great way to get some extra vegetables in your life)
- butter/oil for the pan
- stove (you could probably also use a toaster oven in a pinch)
- small frying pan
- small mixing bowl
To make the mayo, combine the garlic, mayonnaise, and lime juice in your mixing bowl, then add sriracha to taste until it’s as spicy as you like.
To make the sandwich, spread a layer of sriracha mayo on one slice of bread. Add a layer of avocado slices, then cheese, then a layer of baby spinach. Top it off with the other slice of bread.
Heat a small dollop of butter/oil in a pan over medium-low heat, then add your sandwich. I stuck a plate on top of the sandwich for a kind of pressed/panini effect, so do that if you like. When the bottom of the sandwich is golden brown and crispy (2-3 min), flip and grill the other side for another minute or two. Then enjoy the best grilled cheese sandwich you’ve ever had!