Grilled Cheese with Avocado, Arugula and Roasted Red Pepper

This grilled cheese is inspired by one of my favorite local eats in Columbus, OH, which is The Northstar Cafe.  Their sandwich has chicken, which is absolutely delicious, but we’ve been making a conscious effort to cut down our meat intake; I figured with so many other great flavors, the chicken would be easy to nix.

This was a really quick and easy week-night meal, and it is deceptively filling too.  I made a salad to go with our sandwiches, and I could barely even eat any of it.


Grilled Cheese with Avocado, Arugula and Roasted Red Pepper

Inspired by The Northstar Cafe
Makes 2 sandwiches, but can be easily doubled 
4, 1/2″ slices of Italian bread
5 ounces of provolone, shredded and divided
1 small avocado, sliced into 1/4″ to 3/8″ slices, divided
1 cup of baby arugula, divided
2 medium roasted red peppers, blotted dry
1-2 tablespoons of butter for grilling/toasting

Heat a large, non-stick skillet on medium heat and add about 1/2 tablespoon of butter.  Grill inside of bread until golden brown.  Build sandwiches on grilled side of bread, starting with provolone, then adding roasted red pepper, avocado, arugula, and ending with more provolone.  Return built sandwiches to skillet, adding more butter to the pan.  Grill on both sides until golden and the cheese is nice and melty.  Serve immediately.


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