With the beautiful avocados in my fridge, I needed to come up with another reason to serve their creamy goodness.
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When the avocados have just reached the peak of ripeness, it's hard to resist the urge to eat one right out of its skin.
This sandwich is a marriage of flavors and states. I took California avocados and two Wisconsin cheeses, and brought them together on a fresh, whole-wheat bread, grilled with garlic olive oil and thin slices of red onion for color and snap.
I chose vintage Van Gogh Gouda and creamy Havarti for the cheeses, which blend when melted.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Wisconsin & California grilled special
4 slices thickly cut whole-wheat bread
4 slices Havarti Cheese (.75-ounce slices)
2 paper-thin slices of red onion
1 ripe avocado, sliced
4 slices aged Gouda (.75-ounce slices)
Garlic-infused extra virgin olive oil
Preheat skillet over medium-high heat.
For each sandwich, place two slices of bread onto the work station. On one side of the bread, add Havarti cheese, onion and avocado, and top with Gouda. Cover with remaining slice of bread, and then drizzle infused oil lightly over the top of the bread.
Place sandwich, oil-side down, into hot pan and drizzle top with infused oil.
Flip sandwich when the bottom lightly browns, then brown the other side.
Remove and cut on an angle, and serve with a fresh salad.
Makes 2 sandwiches.