A fresh twist on classic grilled cheese featuring creamy avocado, tangy sun-dried tomatoes, and perfectly melted cheese on crispy sourdough bread.

4 slices sourdough bread

1 ripe avocado, sliced

1/4 cup sun-dried tomatoes, chopped

4 slices provolone or mozzarella cheese

2 tablespoons butter, softened

1 teaspoon olive oil

Salt to taste

Black pepper to taste

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Heat a skillet over medium heat.
Spread softened butter evenly on one side of each slice of bread.
Place two slices of bread in the skillet with the buttered side facing down.
Add one slice of cheese to each, then layer avocado slices and chopped sun-dried tomatoes on top. Season with salt and black pepper.
Place another slice of cheese over the fillings, then top with remaining bread slices, buttered side facing up.
Cook for 3 to 4 minutes until the bottom is golden brown and the cheese begins to melt.
Flip carefully and cook for another 3 to 4 minutes until the second side is crisp and the cheese is fully melted.
Remove from skillet, slice, and serve warm.

Swap cheeses like mozzarella, provolone, fontina, or Monterey Jack for different flavors.

Add spinach, arugula, or jalapeños for extra texture or heat.

Use whole grain or ciabatta instead of sourdough if desired.

For vegan option, use plant-based butter and cheese alternatives.

Store leftovers in the refrigerator for up to 1 day and reheat in a skillet or oven for best texture.