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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Try to use a salsa that is fairly thick. If using one that is kind of watery, drain off some of the liquid so the bread stays crunchy. Ingredients:
2 tablespoons butter, at room temperature |
8 slices sourdough bread (1/4 inch thick) |
1/2 cup salsa |
8 ounces coarsely grated monterey jack cheese |
1 large avocado, cut into twelve 1/4-inch thick slices (about 1/2 lb.) |
salt |
fresh ground black pepper |
Directions:
1. Butter one side of each slice of bread.
2. Put 4 slices on a work surface, buttered side down.
3. Spread salsa on the 4 slices; distribute the cheese evenly over the salsa.
4. Top with the avocado slices; sprinkle with salt and pepper to taste.
5. Place the remaining 4 bread slices on top, buttered side up.
6. Heat a large nonstick skillet over med-high heat for 2 minutes.
7. Put the sandwiches in the skillet (do this in batches if necessary), cover, and cook 2 minutes or until the undersides are golden brown and the cheese begins to melt.
8. Uncover, and turn sanwiches over with a spatula, pressing firmly to flatten them slightly.
9. Cook 1 minute or until the undersides are golden brown.
10. Turn the sandwich again, press with spatula, and cook 30 seconds or until the cheese has melted completely.
11. Serve immediately.
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