This variation of the traditional grilled cheese has lots of flavor and is quicker than making sandwiches. If you are in a hurry and don’t have all the ingredients, try making it with feta cheese and sliced black olives, or cooked bacon bits with tomato and onion. The recipe can be changed by using whatever you have handy in your cupboard.
Makes 8 servings
1 avocado, very ripe, sliced
625 ml (2 1/2 cups) old cheddar cheese, shredded
1/2 jalapeno pepper, minced
3–4 red tomatoes, sliced
50 ml (1/4 cup) red onion, diced fine
125 ml (1/2 cup) cilantro, thickly shredded
Preheat oven to 250 C (475 F). Cut baguette in half lengthwise and place on a parchment paper-lined baking sheet.
Layer pieces of avocado on top of baguette and sprinkle with 500 ml (2 cups) cheese. Scatter minced jalapeno over the cheese and lay the tomato slices on top. Add the onions and sprinkle with the remaining 125 ml (1/2 cup) cheese.
Bake in the top third of the oven until cheese melts, 5 to 10 minutes. Sprinkle with the shredded cilantro. Cut each baguette into four slices and serve warm. Or cut into smaller pieces and serve as an appetizer.