Open-Faced Avocado Grilled Cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
This open-faced avocado grilled cheese combines Galbani® Fresh Mozzarella and Whole Milk Ricotta with pesto, tomatoes, avocado, and Italian bread. The melted mozzarella and pesto bring rich flavor to the sandwich, while the avocado and ricotta add creaminess throughout. Finished with olive oil and freshly cracked black pepper, it makes a great addition to brunch spreads or casual lunches.
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16 oz. Galbani® Fresh Mozzarella Cheese, sliced
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15 oz. Galbani® Whole Milk Ricotta Cheese
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Fresh Italian bread (4 thick-cut, 1-inch slices)
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Mayonnaise
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¾ cup pesto
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8 sun-dried tomatoes, julienned
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2 large fresh tomatoes, sliced
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1 avocado, pitted and sliced
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Olive oil
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Salt & freshly cracked black pepper, to taste
Preheat oven to 350°F degrees. Spread a thin layer of mayonnaise on one side of each slice of bread. Place the bread mayonnaise-side down in a skillet over medium heat to toast one side. Remove from heat.
Build each sandwich on an oven tray, toasted side down. Spread pesto and then layer sun-dried tomatoes, fresh tomato slices, fresh mozzarella, and sliced avocado. Transfer sandwiches to oven and bake for 10 minutes, or until the cheese is melted and the bread is crisp.
Remove from the oven and plate. Finish each sandwich with a few dollops of ricotta cheese, a drizzle of olive oil, and season with salt and freshly cracked black pepper, to taste.
-
16 oz. Galbani® Fresh Mozzarella Cheese, sliced
-
15 oz. Galbani® Whole Milk Ricotta Cheese
-
Fresh Italian bread (4 thick-cut, 1-inch slices)
-
Mayonnaise
-
¾ cup pesto
-
8 sun-dried tomatoes, julienned
-
2 large fresh tomatoes, sliced
-
1 avocado, pitted and sliced
-
Olive oil
-
Salt & freshly cracked black pepper, to taste
Preheat oven to 350°F degrees. Spread a thin layer of mayonnaise on one side of each slice of bread. Place the bread mayonnaise-side down in a skillet over medium heat to toast one side. Remove from heat.
Build each sandwich on an oven tray, toasted side down. Spread pesto and then layer sun-dried tomatoes, fresh tomato slices, fresh mozzarella, and sliced avocado. Transfer sandwiches to oven and bake for 10 minutes, or until the cheese is melted and the bread is crisp.
Remove from the oven and plate. Finish each sandwich with a few dollops of ricotta cheese, a drizzle of olive oil, and season with salt and freshly cracked black pepper, to taste.