CALIFORNIA AVOCADO, FENNEL, AND SUGAR SNAP PEA GRILLED CHEESE (Sponsored by California Avocado Commi
(Sponsored by California Avocado Commission. All thoughts and opinions my own)
When I'm looking for a filling, delicious, and easy weeknight dinner I am often looking for a grilled cheese sandwich.
But since I am into what I call "lazy fancy" vibes, there is almost always a little more going on than just bread and cheese.
And this California Avocado, Fennel and Sugar Snap Pea Grilled Cheese is no exception.
It's fancy for sure, but easy to make and oh so freakin good.
Think creamy California Avocado, sweet caramelized fennel (my latest obsession), crunchy sugar snap peas, herbaceous basil, and plant-based provolone & ricotta cheese.
Truly it is a weeknight delight.
While you’re at the store, don’t forget to look for California on the label of your California Avocados!
1/2 fennel bulb, core removed then thinly sliced on a mandolin, preferred, or with a knife
1 tbsp coconut oil
10-14 sugar snap peas, ends trimmed *see note
1 tbsp butter
1 tbsp mayo
4 slices of bread
8 slices of plant-based provolone cheese
4-6 big basil leaves
1 ripe California Avocado, peeled and thinly sliced.
4 oz plant-based ricotta cheese
In a large skillet, melt coconut oil over medium heat. Once hot, add in the shaved fennel. Cook for 5 minutes then lower to medium low and let caramelize for 15-20 minutes, stirring occasionally until golden brown. Then remove from heat and set aside.
Return heat to medium, and add the sugar snap peas. Cook for 7-10 minutes flipping halfway through. Remove from heat and set aside. Leave the heat on medium while you prep the bread
Next, get the bread ready by putting butter on one side of each piece of bread, then mayo. Transfer the first two slices to the pan, butter & mayo side down. Then layer on 4 slices of cheese, 2 slices per piece of bread.
Then on one side add the fennel and sugar snap peas. Lower the heat to low and let the cheese start to melt.
After 5-7 minutes, add the basil leaves, and half of the avocado to the side with the fennel and sugar snap peas. Then add on half of the ricotta cheese on top of the avocado.
Check the piece of bread that only has the cheese on it to see if it is toasty enough. Once it is, place it on top, cheese side down, and transfer to a cutting board. Repeat for the second sandwich.
Slice in half and serve!
- trim off just the very ends of the sugar snap peas, but leave them intact. Look for flatter sugar snap peas as they make the sandwich easier to eat.