- ½ ripe avocado, thinly sliced
- 4 slices of fresh mozzarella cheese
- 4 cherry tomatoes, sliced in half
- 2 slices of wholesome multigrain bread (Ezekiel sprouted grain bread works great)
- A smidge of butter
- Begin by spreading a thin layer of butter on the outer sides of each bread slice. This will give your grilled cheese a delightful crunch and golden hue when cooked.
- Heat a frying pan over medium heat.
- Place one slice of bread, buttered side down, into the heated pan. Allow it to gently sizzle.
- Start building your sandwich by layering the mozzarella cheese, tomato slices, and the creamy avocado on top of the bread slice in the pan.
- Carefully position the second bread slice on top, ensuring the buttered side faces upward.
- After a few minutes, as the bottom slice turns golden and the cheese begins to melt, gently flip the sandwich to cook the other side. You’re aiming for a lusciously gooey interior and a beautifully golden exterior.
- Once both sides are toasted to perfection and the cheese is wonderfully melted, remove the sandwich from the pan.
- Cut the grilled cheese in half if you like and serve it up while it’s hot and irresistible.