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Good morning! How was your weekend? Saturday was beautiful but Sunday we were rained out from the storm, luckily we did not loose power or have any flooding. Although Sundays I like to relax, the grey rainy day had me Fall cleaning and piling up stuff to donate.
This weekend I also baked, no surprise there, some scrumptious crusty no-knead bread. Seriously, what could be easier than stirring up flour, water, yeast, etc in a bowl, letting it sit for 18-24 hours, then folding into a ball, raising for 2 hours and baking? It looked and tasted like it was from a bakery. I used a few slices to make these sandwiches.
Grilled Gruyere Sandwich with Avocado and Tomato
Makes one sandwich
2 slices crusty bread
2 tablespoons unsalted butter
1/2 cup grated Gruyere cheese
3 slices Roma tomato
1/2 avocado thinly sliced
In a frying pan add 1 tablespoon of butter and let melt, add the slices of bread and let cook for 1 minute, add the grated cheese and cook until slightly melted. Place one piece of bread on the other to close the sandwich. Cook the grilled cheese until the cheese is melted and the bread is golden and toasty, about 3-5 minutes over low-medium heat. Remove sandwich from the pan place on a plate and add the tomato and the avocado slices. Enjoy! You could also eat this with a steaming bowl of Roasted Tomato Soup.
|Roasted Tomato Soup, Similar Bowls, Rectangle Plates, Spoons vintage, Similar Spoons, Napkin old, similar Napkin|
Have you made no-knead bread, did you like it? Have you tried any with the addition of nuts and seeds? My next loaf is going to be with cranberries and pecans; I will let you know how it turns out. As for sandwiches, if you add cheese to any bread I will eat it. I think it is the perfect meal and especially delicious on a cold Fall or Winter day.
I hope that you have a wonderful day. Stay safe in the storm.