Avocado Grilled Cheese and Sweet Potato-Tomato Soup

I love a good grilled cheese sandwich. I mean, who doesn't? But I've never really experimented with it before, other than to try different bread or a combination of cheeses. I certainly never tried adding a 'filling.' However, I have been pushing myself to be a little more adventurous in the kitchen; so when I saw this recipe on a friend's blog, I knew I just had to try it. (By the way, her pictures are a lot more detailed then mine... check them out here!)

If you love guacamole, and you love grilled cheese, then you will most likely love the combination. But what's a grilled cheese without tomato soup? Well, I had to tamper with that a little bit as well, and I have to say that the results were quite delectable.  I created a Sweet Potato-Tomato soup - I know, the name is quite a mouthful. (Oh wait, that's a pun!)

The two items paired together quite nicely, and I can't tell you how satisfying it is to have nice hot soup on a cold winter day! I did also make chicken wings on the side, to add protein and complete the meal, but that recipe will have to wait for another post. 

Avocado Grilled Cheese

Ingredients

• 4 slices whole wheat bread (or any other type)
• 1 whole Hass Avacado
• 1/4 cup chopped tomato
• 2 tsp lime juice
• 2 slices smoked provolone cheese 
• 2 slices American cheese
• 1 to 2 Tbsp. softened butter

Directions

1. Spread butter onto one side of each bread. These will be the outsides of the sandwiches (and the part that touches the pan). Flip bread over and lay one slice of cheese on each piece. Set aside.

2. Peel and remove the seed of the avacado. In a small bowl, gently mash the avacado using a fork. Add the lime juice, salt and pepper. Stir to combine.

3. Remove the liquid from the chopped tomato by placing it in a clean paper towel and squeezing gently. Add this to the avocado mixture. (Note: at this point, you can also add other ingredients that you may like in your guacamole, such as finely diced onions and cilantro. Just be sure not to add more liquid, as this will result in a soggy sandwich!)

4. Assemble the sandwiches by spooning half of the mixture onto each of the provolone-covered breads. Top with the remaining slices (American cheese).

5. Place a non-greased griddle to medium heat. Once it has warmed up, place your sandwiches on the griddle. (Remember, the buttered sides are facing outward.) Grill on each side about 2 minutes, or until the outside is nice and toasty and the cheese has melted.

6. Remove from heat and serve warm! (Preferably with the yummy soup below...)

Adapted from "For the Love of Dessert"

by Sneha Wager

Sweet Potato-Tomato Soup

Ingredients

4 to 5 very ripe, medium tomatoes

1 large sweet potato, peeled and diced

3 cloves of garlic

1 small onion, chopped

1 Tbsp. olive oil

2 cups vegetable broth (or chicken stock)

1 Tbsp. fresh chopped basil

1 tsp. cayenne pepper

salt and pepper to taste

Directions

1. Preheat oven to 350 degrees. Wash and dry the tomatoes; cut off the stem and any imperfections. Spread the sweet potato chunks in a nice even layer in the bottom of a glass baking dish. place the tomatoes face down on top of the sweet potatoes. Add the garlic cloves to the dish, cover and bake in the oven for about 30-45 minutes or until the potatoes are cooked through, and the juices are bubbling.

2. Remove from oven, uncover, and allow to cool slightly. In a small pot, saute the onions in olive oil until tender and translucent. 

3. Add tomatoes,  potatoes, garlic and onion to a blender and puree. Meanwhile, in the same small pot, bring vegetable broth to a simmer. Add the pureed mixture to the broth. Add the remaining ingredients and bring to a simmer, stirring constantly. 

4. Serve hot with grilled cheese or crackers. Enjoy!

Adapted from original Tomato Soup recipe

By Ina Assegef