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.
1shallot, thinly sliced
1/3cupchopped cilantro
1 1/2tablespoonsfresh lime juice
3tablespoonsvegetable oil, divided
4slices bread from a large round loaf
1 1/2cupscoarsely grated cotija cheese (6 oz)
1(6- to 8-oz) avocado, cut into 1/4-inch slices
2tablespoonsunsalted 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.