Stepladder Ranch and Creamery’s buttery avocados and farmstead cheeses are beloved marketplace staples. We pack both, along with fresh spinach and punchy pesto, into these verdant grilled cheese sandwiches.
What You Get
Stepladder cow’s milk cheese
Pre-washed baby spinach
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
25 minutes active time
25 minutes total time
Peel, pit, and slice the avocado. Slice 6 pieces of bread, reserving the rest for another use. Grate the cheese.
To build the sandwiches, lay the bread slices on a cutting board and spread with pesto. Layer half of the shredded cheese on top of 3 slices of bread. Top with a small handful of spinach, reserving the rest for another use, along with a few avocado slices. Season with salt and pepper. Sprinkle the rest of the cheese over the top and firmly press the halves together.
In a large cast-iron skillet or frying pan over medium-low heat, melt 2 tablespoons butter. Working in batches if necessary, add the sandwiches and cook until the bread is golden and the cheese begins to melt, 5 to 7 minutes. Spread some more butter on the top of each sandwich before flipping and cooking on the second side, 3 to 4 minutes longer.
Transfer the sandwiches to the board, cut into halves, and serve gooey and warm.
Contains: milk, tree nuts, wheat.