5 from 3 votes
Spicy Smashed Avocado & Asparagus with Dill Havarti Grilled Cheese
Roasted asparagus and spicy smashed avocado are fun additions to this grilled cheese, that features a dill-flavored havarti and seedy whole wheat bread.
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Course:
Lunch
Cuisine:
American
Ingredients
- ½ pound asparagus , ends trimmed
- extra-virgin olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ lemon
- 1 avocado , peeled, halved and pitted
- ⅛ teaspoon cayenne pepper
- 4 lices bread Eureka! Organic Saaa-Wheat brand
- 3-4 tablespoons butter
- 4-8 lices havarti cheese Arla Dofino Dill brand, slices
Instructions
- Preheat an oven or toaster oven to 450 degrees F. Place the asparagus spears on a baking sheet and drizzle with olive oil. Roll the spears in the oil to coat then season with kosher salt and freshly ground black pepper then roast for 10-15 minutes or until the spears are tender. Remove, give a light squeeze of lemon, toss and cool.
- Place the avocado halves in a small bowl with the cayenne pepper and a squeeze of lemon. Smash roughly with a fork so the mix is still chunky.
- Spread ½ tablespoon of butter on one side of each slice of the bread, then stack the buttered sides together.
- Layer 1-2 slices of Arla Dofino Dill Havarti on the bread stack. Add half of the avocado mixture then layer asparagus spears to cover the bread. Top with 1-2 more slices of Dill Havarti on top.
- Drizzle a small amount of olive oil in a non-stick fry pan over medium heat. Place the sandwich in the pan buttered side down and top with the other slice of bread. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden.
- Reduce the heat to medium-low and flip the sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch it carefully.
- Repeat with other sandwich.
- Cut in half and enjoy hot.
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