Does it feel like fall any where else? We cooled off quickly here in the Inland Northwest. Monday I woke up to run and it was 37 degrees. Felt nippy for sure, but it’s a great reason to break out the Oiselle vest and longsleeve. And having to take the furry friend now, makes it easier to get out of the warm bed to enter the chill.
Fall is one of my most favorite seasons to run in. It’s so beautiful watching the changing colors and I love the chill in the air, at least a little chill. 40 degrees is a great running temperature for me. I am hoping to hit the trails soon and when I get back I hope to enjoy a nice bowl of soup or stew, paired with a great grilled cheese.
What I love about grilled cheese is “adulting” it up. Adding a few twists to add some great nutrients. Avocado is one of those mix-ins. Also, just switching the cheese makes for a great twist as well. I personally love pepperjack cheese or goat cheese on my grilled cheese.
Let’s just dive right into the recipe!! After all it’s supposed to be wordless Wednesday.
Avocado Tomato Pepperjack Grilled Cheese
Ever have cravings? Well if you don’t then….who are you?! 😉 No seriously, I was craving grilled cheese and tomato, and I decided to make it a little more fancy and nutritious while adding some easy nutrient dense foods, i.e. avocado and tomato.
Amazing!! I used a vegan almond pepperjack cheese. It makes for a great taste. I am being completely honest when I say the vegan cheese tastes almost exactly like dairy pepperjack cheese. The only difference is the way it melts. The vegan pepperjack doesn’t melt as easy, but has almost the same texture as dairy cheese.
I promise you won’t be disappointed. I used a GF bread, but feel free to use whatever bread is your favorite. I highly recommend whole grain breads (if not using GF) though, and highly recommend avoiding white breads. You can also sub the vegan pepperjack cheese for a dairy pepperjack if you wish.
Having stomach issues though, the vegan cheese sits better with me. Not sure where you can find vegan cheese…? Almost all natural grocers carry it such as Whole Foods. Trader Joe’s even has vegan cheese.
- 1 8 ounce cube of vegan pepperjack cheese (or dairy cheese if you prefer)*, sliced
- ½ - 1 avocado, sliced (or cut how you like it)
- ½ steak tomato, sliced
- 8 pieces of GF bread (or bread of your choice)
- Coconut oil (for spreading instead of butter)
- *If using non GF bread, the slices are bigger so you may need more cheese, avocado & tomato.
- Using coconut oil, coat one side of each slice of bread with the oil. Place oiled sided down on a griddle, heated to 300 degrees, or a greased frying pan over low-medium heat.
- Place cheese on top of bread. Let the cheese melt a little bit before adding the avocado and tomato.
- Finally, place another slice of bread on over the tomato and avocado, with oil side facing up.
- Once browned on one side, flip (about 3 minutes). Wait another 1-3 minutes to brown the other side of the sandwich.
- Once browned, remove from griddle, slice in half and enjoy!!
- **Serve with tomato soup or it's great with a vegetable noodle soup or chicken noodle if you eat meat.
Until Next Time Be Whole and Be Fit