Grilled Vegetable Cheese Sandwich with Spinach Avocado Spread
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
This sandwich is quite substantial and filling. Just pair this with a simple soup and rest assured your meal is bound to be a generous one.
Ingredients for the pesto
  • Finely chopped Spinach- 250gms tightly packed
  • Avocado- 1 med sized
  • Juice of ½ lemon
  • Salt to taste
  • Freshly ground pepper powder- 1 tsp
  • Cumin seeds- ½ tsp
  • Olive oil- 2tbsp+2tsp
Ingredients for the sandwich:
  • Bread- 4 slices
  • Avocado spinach spread- 2 tbsp or as required
  • Pickled chili peppers- 1tbsp or to taste
  • Salt- to taste
  • Tomato- 1, thinly sliced
  • Cucumber- 1 small, thinly sliced
  • Cheddar or mozzarella cheese- 2 slices
  • Butter or oil to shallow fry
  1. Heat 2tsp of olive oil in a pan and add the cumin seeds. Once they turn brown, add the chopped spinach and fry for 2-3min till the spinach wilts a little.
  2. Add salt and fry for two more minutes. Take off the heat and allow the spinach to cool completely
  3. Chop the avocado into two halves, remove the seed and scoop out the flesh into a blender jar.
  4. Add the lemon juice, pepper powder and the cooled spinach mixture and pulse the mixture for 5-6 times.
  5. Add the remaining 2 tbsps of olive oil and blend the mixture till smooth.
  6. Transfer the contents from the blender to a sterilized jar and refrigerate till further use.
  1. Spread butter or oil on the outside of the bread slices and spread the spinach avocado spread on the inside of the bread.
  2. Arrange cucumber slices on one slice of bread and place a slice of cheese on top.
  3. Place 3-4 pieces of picked chili peppers and top with tomato slices. Season with salt and pepper to taste and finally top with another slice of bread, spread side in and press slightly.
  4. Heat a skillet over medium heat and place the prepared sandwich on the hot skillet.
  5. Grill the sandwich till it is golden brown and the cheese has melted. About 1-2 mins per side and serve immediately.
Recipe by Honest Cooking at