My wife and I just had our first child, a boy, whom we named Solomon. (He’s adorable and awesome, and I’m sure you will hear more about him in the future.) When my wife, Asheley, was pregnant the doctor told her that her iron levels were getting too low, so I adjusted some of my recipes to include more iron rich ingredients such as avocado, kale, spinach and beans. This one was one of her favs.
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TomAvo Grilled Cheese
2 Roma tomatoes or “On-the-vine” tomatoes – cut into 1/4” – 3/8” slices
½ avocado, sliced 1/8” – ¼”
Fresh Basil – 1Tbsp chopped (1tsp if using dried
Salt
Pepper
Garlic Powder – ¼ tsp or dash (optional)
Olive oil – 1 Tbsp
Sourdough slices or Panini
Sharp cheddar cheese- 8 slices enough to cover two layers on the bread
Butter- to spread on bread for grilling
Heat oil in a sauté pan over medium heat until pan is hot. Sprinkle tomatoes slices with basil (finely chopped or dry), salt, and pepper. When oil is hot put tomato slices seasoned side down in the pan. Sprinkle other side with remaining basil, salt and pepper. Let grill for 2-3 min. Meanwhile, slice avocado and cheese, flip tomatoes over and put avo slices in grill for 1-2 min. Butter one side of bread slices, on other side layer with cheese. Flip avocado over an additional min. Take tomatoes off and layer on top of cheese. Sprinkle with dash of garlic powder (optional) layer avocado over tomatoes and top with another layer of cheese. Place another bread slice to make a closed sandwich and place in same grill (make sure buttered side is facing out) for approx. 2 min or until golden on side and flip over for additional minute or two.
