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Grilled Cheese with Avocado & Sriracha

Let me hit you up with some knowledge: When making grilled cheese, use mayo instead of butter. Yes. You read that correctly. Mayo. Instead of. Butter. I was not the person who came up with this idea…It was the one and only Paula Dean. The Queen of Butter. She showed me the way to make grilled cheese, and I haven’t looked back since. 

The switch came about 2 years ago, due to a rerun of Paula’s show on the Food Network. She revealed that using mayo was an alternative to butter when crafting your favorite grilled cheese sammies. Remembering many past grilled cheeses, trying to spread un-softened butter would result in two pieces of ripped up bread. I would start the process over, and the results would be the same. I watched as Paula spread the remains of a mayo jar on to slices of bread, and my world was forever changed. It glided on so smooth, there was no torn up bread, and the crispiness of the bread was the same (if not better). Yes, I know, a solution to my butter problem would have been simple, use the microwave or let the butter sit out for a few minutes. I get it. But try the mayo.

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Last week, I walked into my condo, bundled up from this brisk spring we are having, and wanted something warm and comforting for dinner. Undoing all the good from spin class, I over-used all the ingredients for this grilled cheese. Mayo and Srircha were combined into a spicy sauce. Cheddar and avocado came together and created a lovely combination of creaminess. Then, for good measure, arugula and red onion were also included. Put in a hot pan, the bread crisp right up, and the cheese began its decent into meltiness.

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I will be making this grilled cheese again. Probably on a rainy Sunday afternoon, along with a bowl of tomato soup, and followed by an epic marathon of The Walking Dead. Yep. This will definitely be happening.

Grilled Cheese with Avocado & Sriracha

Makes one sandwichgc1

2 slices of Udi’s Gluten Free Multi Grain bread, or your favorite bread
2 slices of mild cheddar cheese
Sliced red onion
Sliced avocado, about 1/2 of a small
2 tbsp mayo
1 tsp Sriracha
Pinch of salt

Spread the mayo on to one side of each slice of bread, place on a plate, and continue to assemble the sandwich. Mix the remaining mayo with the Sriracha, and spread on the non-mayo-ed side of the bread. Place a slice of cheese on each half, put the avocado and red onion on opposite sides, add the arugula last and season with a pinch of salt.

Over medium heat, warm up a nonstick pan, and place the sandwich plain mayo side down. Cook for about 3-4 minutes, and check for to make sure it doesn’t over brown. If it looks done, flip over and repeat on the other side. Once both slices of cheese have melted, put on plate, cut in half, and enjoy.

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