Avocado spinach spread on grilled bread. Simple starting point. Sauteed spinach with cumin seeds first, then blended with avocado and lemon. Sharper than plain guacamole. Better for sandwiches. Stack it with cucumber, tomato, pickled chili, and cheddar and you have a grilled cheese that does more than most.
How to Make Grilled Vegetable Cheese Sandwich with Spinach Avocado Spread
Making the spread
Cook the spinach down first with cumin seeds and let it cool completely before blending with the avocado. Warm spinach makes the spread turn grey quickly. Cool it, blend it, and use it the same day for best color.
Building the sandwich
Spread generously on both slices. Layer the vegetables before the cheese so the cheese melts directly against the bread on both sides. Pickled chili goes in the middle. It cuts from the the avocado and the cheese. 
Grilling it
Butter or oil the outside of the bread and grill on medium heat. Press down lightly with a spatula. The vegetables release moisture as they heat, so don’t rush the flip. Let the first side get properly golden before turning.
Grilled Vegetable Cheese Sandwich with Spinach Avocado Spread
- Total Time: 19 minutes
- Yield: Serves 1
- Diet: Vegetarian, Omnivore
Description
Hearty grilled cheese with a vibrant spinach-avocado spread. Perfect for a satisfying lunch or light dinner.
Ingredients
- 9 oz (250 g) Finely chopped Spinach
- 1 med sized Avocado
- 0.5 cups (118 ml) Juice of 1/2 lemon
- Salt
- 1 tsp Freshly ground pepper powder
- 0.5 tsp Cumin seeds
- 2 tbsp + 2 tsp Olive oil
- 4 slices Bread
- 2 tbsp Avocado spinach spread
- 1 tbsp Pickled chili peppers
- Salt
- 1 thinly sliced Tomato
- 1 small thinly sliced Cucumber
- 2 slices Cheddar or mozzarella cheese
- Butter or oil to shallow fry
Instructions
- Heat 2 tsp of olive oil in a pan and add the cumin seeds. Once they turn brown, add the chopped spinach and fry for 2-3 minutes until the spinach wilts slightly.
- Add salt and fry for two more minutes. Take off the heat and allow the spinach to cool completely.
- Chop the avocado into two halves, remove the seed, and scoop out the flesh into a blender jar.
- Add the lemon juice, pepper powder, and the cooled spinach mixture and pulse the mixture 5-6 times.
- Add the remaining 2 tbsps of olive oil and blend the mixture until smooth.
- Transfer the contents from the blender to a sterilized jar and refrigerate until further use.
- Spread butter or oil on the outside of the bread slices and spread the spinach avocado spread on the inside of the bread.
- Arrange cucumber slices on one slice of bread and place a slice of cheese on top.
- Place 3-4 pieces of pickled 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.
- Heat a skillet over medium heat (approximately 300-350°F (150-175°C)) and place the prepared sandwich on the hot skillet.
- Grill the sandwich until it is golden brown and the cheese has melted. About 1-2 minutes per side and serve immediately.
Notes
- For a richer flavor, use roasted red peppers instead of pickled chili peppers.
- To prevent browning, add a squeeze of lemon juice to the sliced avocado before assembling the sandwich.
- Leftover spinach-avocado spread can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Can I make the spinach avocado spread in advance?
You can make it a few hours ahead. The lemon juice helps prevent browning, but press plastic wrap directly onto the surface and refrigerate to keep it green.
What type of bread works best for this sandwich?
A sturdy white or whole wheat sandwich bread with a tight crumb holds up best to grilling. Sourdough also works well and adds a slight tang that complements the avocado.
How do I keep the sandwich from getting soggy?
Pat the cucumber and tomato slices dry before adding them. Place cheese directly against the bread on both sides so it melts into a seal, keeping moisture from the vegetables away from the bread.
