According to several news sources, the popular fast food chain Chipotle might take guacamole off its menu if climate change continues to worsen. According to others, no such Chipotle Guacamole Crisis is forthcoming. Either way, all this talk of avocados and spicy foods has had me craving nothing but for weeks on end. An actual trip to Chipotle earlier this week didn’t even quench my craving (though the new Sofritas option — a.k.a. Spicy Tofu — is absolutely incredible). Today, all I thought about all day was craving spicy, avocado-y goodness.
Since I’m in the middle of moving, I’m a little short on cash. That meant I couldn’t make another Chipotle run tonight when I got off work. Instead, I went home, opened the fridge, and realized I had all the ingredients to make an old favorite: Sriracha Grilled Cheese. That didn’t quite hit the spot for what I was craving, though. It was missing a key component. Deciding it was time to experiment a little in the kitchen, I took out a handful of other ingredients from the fridge and started cooking.
I know I said in my recipe post for Sriracha Grilled Cheese that it was the best damn grilled cheese I’d ever eaten, but… The sandwich I made tonight has it beat. It really, really does.
Über Sriracha Grilled Cheese
You will need: butter (or Earth Balance), Sriracha, two slices of crusty bread, cream cheese (or a vegan substitute), several thin slices of cheese (or shreds of Daiya), half an avocado — sliced, a frying pan, and a stove.
- Soften butter in the microwave for about 20 seconds, until it’s easy to break up and mix and stir. (I used about 2 tbsps.) Mix Sriracha sauce into softened butter (as much as you want, keeping in mind that it’s Very Hot) and stir together until mixture is a light orange color. Spread Sriracha butter on one side of each slice of bread.
- Set your frying pan over a burner, but leave the stove off for the time being.
- Flip over one of your slices of bread and spread cream cheese (or a vegan substitute — I used Trader Joe’s) over the other side. Lay the bread, Sriracha buttered-side down, on the frying pan.
- Layer slices of cheese (or sprinkle shreds of Daiya) over the cream cheesed side of the bread. Layer sliced avocado over the cheese. Then add another layer of cheese over the sliced avocado. (Keep in mind that the more cheese you use, the longer it will take to melt, so take it easy!)
- Repeat step three with your other piece of bread. This time, lay it cream cheesed side down over the rest of the sandwich.
- Turn on the stove. Bring your burner to medium-low heat.
- Cook until butter starts to bubble at edges of the bread crust, then flip. Carefully press sandwich down with spatula to press cheese and avocados tightly together. Continue to cook, flipping as needed, until both sides of the sandwich are lightly browned.