2000s Recipes + Menus

Mexican Grilled Cheese Sandwich

Makes2 large sandwiches
  • Active time:25 min
  • Start to finish:25 min
February 2009
Pungent cotija cheese, a garnish for Tortilla Soup with Chiles and Tomatoes, becomes the main event in this delectable sandwich. As the cheese melts, it melds with the buttery avocado; a layer of cilantro-flecked shallot keeps the richness in check.
  • 1 shallot, thinly sliced
  • 1/3 cup chopped cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil, divided
  • 4 slices bread from a large round loaf
  • 1 1/2 cups coarsely grated cotija cheese (6 oz)
  • 1 (6- to 8-oz) avocado, cut into 1/4-inch slices
  • 2 tablespoons unsalted butter, divided
  • Stir together shallot, cilantro, lime juice, 1 Tbsp oil, and 1/8 tsp pepper.
  • Top 2 bread slices with half of cheese, then all of shallot mixture and avocado and remaining cheese and bread.
  • Heat 1 Tbsp each of oil and butter in a 12-inch nonstick skillet over medium heat until foam subsides. Cook sandwiches until undersides are golden and crisp, 4 to 5 minutes. Turn over, then add remaining oil and butter to skillet and cook until bread is golden.
Subscribe to Gourmet