Grilled cheese sandwiches are one of the simple pleasures of life; this we know. Gluten free-ness adds a slight degree of difficulty, but only in convenience.
Being gluten-free for over a year now, I eat a lot fewer bread products, just because of the hassle of keeping GF bread around. But I do occasionally indulge in a loaf from Dempsey Bakery, or more recently (to avoid sweet temptation during Lent), a frozen yet delicious loaf from Rudi’s.
Recently, I threw together this beauty. I made the usual grilled cheese, using real butter in a cast iron skillet. But, in addition to some nice slices of cheddar, I threw in some roasted red bell pepper slices (Mezzetta is my favorite if I’m not making them myself) and — hold your breath — avocado slices.
In a word: Yum.
I wasn’t sure if I’d like the avocado, but it added a sweet/savory creaminess that was lovely. You should give this a try, what with all the fresh avocados available right now.
In an effort to blog more often and return to my roots of blogging meals, I’ll be sharing little things like this more often. If you see something I’ve posted on Facebook and want to see more, just let me know.