Mean Green Grilled Cheese sandwiches have mashed avocado, basil, two cheeses, and spinach – what more could you need?
I’ve been doing quite a bit of reading lately about different personalities and trying to figure out where I fit into the different types. Enneagram, Myers Briggs, DISC, the colors, etc… the list goes on and on. I took a number of these tests in college and for the most part haven’t changed much since then, but some of my leanings within my personality type have gotten much stronger or weaker, depending on the characteristic.
I’ve always been an INFJ on the Myers Briggs scale and my husband started as an INTJ in college but now I’m almost certain he’s transitioned into an INTP. Good for us, the statistics of INFJ/INTP relationships are much more positive than INFJ/INTJ relationships. I’d love to have more discussions about personality types in the future, and if you know what your Myers Brigg’s is, tell me in the comments below! I’m so curious!
If you’re on the introvert spectrum or you live with an introvert, this is one of my all-time favorite blogs that has such a great community and glossary of relatable articles for you to read through.
Let’s talk about food, shall we? Kev is taking a mini break from baking bread, as summer in Texas isn’t exactly the coziest time to be doing so. We had our last loaf sitting on the counter last week and I knew I had to do something fun with it! After looking through the fridge for a few minutes and seeing a pattern of green, I settled on making the meanest of green, grilled cheese sandwiches! This is next level green, with the cheese morphing into the spinach, basil, and avocado goodness and giving you a sandwich that is so ooey gooey delectable, with still having a good measure of healthy veggies!
If you’re scared of the color green when it comes to food, just think of it as a loaded guacamole spread onto a buttery grilled cheese sandwich. That sounds basically perfect, right?
One quick tip for these guys, make the filling right before you make the sandwich, and then eat them right away. Like, within 15 minutes. I didn’t add any citrus to this recipe, although you could try a little lemon juice, so it starts to turn brown quickly because of the avocado. I don’t think waiting to eat these will be a problem though, because they’re just so darn good you won’t be able to!
- 4 slices bread (I prefer something a little heartier like a sourdough or whole grain)
- 4 tablespoons butter
- 1 cup chopped fresh spinach
- 1 tablespoon minced fresh basil
- 2 small avocados, mashed
- 1/4 cup freshly grated parmesan cheese
- 3/4 cup grated mozzarella cheese
- Salt and pepper to taste
- In a small mixing bowl, combine spinach, basil, avocado, cheese, and salt and pepper.
- Preheat an electric griddle to medium high heat or a skillet on the stovetop to medium heat.
- Spread 1 tablespoon of butter onto each slice of bread then spoon half of the spinach mixture onto two of the slices.
- Place butter side down into the skillet and top with another slice of bread, butter side out.
- Let cook for 2-4 minutes until the bottom is toasted and cheese is starting to melt. Flip and cook for another 2-4 minutes then serve right away!