By Dane Feldman
Photo by Dane Feldman.
When it comes to the gourmet grilled cheese trend, I haven’t done much more than dipping my toes in the water. I prefer sweet and salty grilled cheese over full-on savory; as much as I like truffle oil and arugula, I don’t love that in grilled cheese form. So, I set off to build the most ideal sweet, savory, and salty grilled cheese. This combination of raspberry and avocado is unexpected, but pairs quite well. The addition of cheddar and gouda cheeses brings it together in a way that seems perfectly natural.
What you’ll need:
2 slices multigrain bread
1 slice light cheddar
1/4 cup goat’s milk gouda, crumbled
1 tsp raspberry preserves
Lay the avocado slices on one piece of bread and top with the crumbled gouda. Spread the preserves on the other slice of bread and top with the cheddar cheese. Put the halves together and spread margarine on the outside of the slices of bread.
Heat some margarine in a small skillet. Place the sandwich in the pan and cook until browned on both sides and the cheese is melted. Cut in half and serve.