Prep Avocados: Use a sharp knife to carefully halve the avocado. Place on a flat surface then hit the stone with the blade of your knife. Carefully twist the stone out of the avocado, then peel both halves. Slice into thin strips then place to one side (see video for reference).
Prep Grilled Cheese: Butter one side of each of your slices of bread. Place two slices butter-side-down in a pan with the heat OFF. Top with Monterey Jack, followed by avocado slices. Season the avocado with a good pinch of salt, pepper and chipotle flakes, then top with cheddar.
Fry: Place two slices of bread on top butter-side-up. Turn the heat to a medium and fry both sides until the bread it crisp & golden and the cheese has melted.
Serve: Serve with fried/poached egg and mop up that yummy egg yolk!
Quick Demo
Notes
a) Bread - Here I used a fairly sturdy White Bloomer, but something like a Sourdough would work great. I recommend using something that is seeded too (sesame or poppy), just for an extra bit of texture and flavour.b) Chipotle Flakes - These add a gorgeous smoky, spicy punch of flavour, which the avocado takes on really nicely. You can use regular chilli flakes if that's all you have on hand.c) Additions - Bacon is of course a welcomed addition here, as is tomato.d) Calories - Per sandwich assuming 4 tsp salted butter in total and 6 slices of cheese used in total and 1/4 tsp each of the seasoning. No eggs:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.