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
