There’s something incredibly satisfying about biting into a perfectly crispy grilled cheese with a creamy, flavorful filling. I love combining tangy sun-dried tomatoes, buttery mashed avocado, fresh arugula, and gooey melted cheese between slices of toasted sourdough. This sandwich comes together in just minutes, making it an easy choice for lunch, dinner, or whenever I’m craving comforting homemade food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 slices sourdough bread
2 tbsp cream cheese (vegan or regular)
1 cup arugula
2 tbsp sun-dried tomato pieces
2 slices provolone cheese (vegan or regular)
1/2 avocado, mashed
1 tbsp butter or oil of choice
Directions
I lightly toast the sourdough slices until they reach my preferred level of crispness.
I spread the cream cheese evenly over one slice of bread.
Then I layer the sun-dried tomatoes, provolone cheese, arugula, and mashed avocado on top of the cream cheese.
I place the second slice of bread over the filling to form the sandwich.
Next I brush both outer sides of the sandwich with butter or my preferred cooking oil.
I cook the sandwich in a skillet over medium heat for 2 to 3 minutes per side until the bread becomes golden and crispy and the cheese melts completely.
I slice the sandwich in half and enjoy it immediately while it’s hot and melty.
Servings and Timing
Servings: 1 serving
Prep Time: 5 minutes
Cooking Time: 6 minutes
Total Time: 11 minutes
Calories: 605 kcal per serving
Variations
I like switching up this sandwich depending on my mood and what I have in the kitchen. Sometimes I replace provolone with mozzarella, cheddar, gouda, or Swiss cheese for a different flavor. I occasionally add sliced tomatoes, caramelized onions, or sautéed mushrooms to make the sandwich even heartier. For extra protein, I like adding grilled tofu or chickpea mash. I also enjoy using spinach instead of arugula or choosing whole-grain bread for a slightly nuttier taste.
Storage/Reheating
I think this sandwich tastes best when enjoyed fresh, but leftovers can still be stored. I wrap the cooled sandwich tightly and refrigerate it for up to 2 days. When I’m ready to eat it again, I reheat it in a skillet over medium-low heat for a few minutes on each side to restore the crispy exterior. I avoid using the microwave whenever possible because it softens the bread.
FAQs
Can I make this sandwich vegan?
Yes. I simply use vegan cream cheese, vegan provolone, and plant-based butter or oil, and the sandwich remains just as creamy and satisfying.
What bread works best for this recipe?
I prefer sourdough because it becomes wonderfully crispy, but I also enjoy using country bread, ciabatta, or whole-grain bread.
Can I prepare the sandwich ahead of time?
I can assemble the sandwich a few hours ahead and keep it refrigerated. I wait to cook it until just before serving so the bread stays crisp.
What can I serve with this grilled cheese?
I love pairing it with tomato soup, a fresh green salad, roasted vegetables, or crispy potato chips for a complete meal.
Can I add more vegetables?
Absolutely. I often include spinach, sliced tomatoes, roasted red peppers, mushrooms, or thinly sliced onions to make the sandwich even more flavorful and nutritious.
Conclusion
I love how this Sun-Dried Tomato Avocado Grilled Cheese transforms a classic comfort food into something fresh, creamy, and full of vibrant flavor. The combination of crispy sourdough, melted cheese, creamy avocado, peppery arugula, and tangy sun-dried tomatoes creates a satisfying meal that comes together in just minutes. Whether I make it for a quick lunch, an easy dinner, or a cozy weekend meal, this sandwich never disappoints.
📖 Recipe:
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Sun-Dried Tomato Avocado Grilled Cheese
- Total Time: 11 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A crispy sourdough grilled cheese filled with creamy avocado, tangy sun-dried tomatoes, peppery arugula, and gooey provolone. This quick and satisfying sandwich is perfect for lunch, dinner, or a comforting snack.
Ingredients
2 slices sourdough bread
2 tbsp cream cheese (vegan or regular)
2 tbsp sun-dried tomato pieces
2 slices provolone cheese (vegan or regular)
1 cup arugula
1/2 avocado, mashed
1 tbsp butter or oil of choice
Instructions
- Lightly toast the sourdough slices to your preferred level of crispness.
- Spread the cream cheese evenly over one slice of bread.
- Layer the sun-dried tomatoes, provolone cheese, arugula, and mashed avocado over the cream cheese.
- Top with the second slice of bread to form the sandwich.
- Brush the outside of both bread slices with butter or oil.
- Cook the sandwich in a skillet over medium heat for 2 to 3 minutes per side until the bread is golden brown and crispy and the cheese has melted.
- Slice in half and serve immediately while hot.
Notes
For a vegan version, use vegan cream cheese, vegan provolone, and plant-based butter.
Try mozzarella, cheddar, gouda, or Swiss in place of provolone.
Add sliced tomatoes, caramelized onions, sautéed mushrooms, spinach, roasted red peppers, grilled tofu, or chickpea mash for extra flavor and texture.
Store leftovers in the refrigerator for up to 2 days and reheat in a skillet to restore crispness.
Serve with tomato soup, a green salad, roasted vegetables, or potato chips.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 605 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 55 mg
