Grilled Pesto Avocado and Feta Sandwich
What I love about Grilled Pesto Avocado and Feta Sandwich
Ever since my husband and I returned from France, this Grilled Pesto Avocado and Feta Sandwich has become a new favourite. Honestly, all of my food dreams came true during that trip! While on our road trip, we stopped for brunch at a charming little café in Lyon. There, we ordered the most unforgettable Grilled Pesto Avocado and Feta Sandwich I’ve ever tasted! Although it was simple, the combination of ingredients was absolutely delicious. As a result, I couldn’t wait to get home and recreate it.
Let me emphasize that using high-quality, homemade sourdough bread—or, alternatively, store-bought artisan sourdough—is crucial for this sandwich. For instance, you’ll want big, hearty slices to create a substantial, flavourful sandwich. Moreover, this sandwich bursts with vibrant ingredients like fragrant basil pesto, creamy avocado, and peppery arugula. Additionally, it’s layered with two types of cheeses, making it the epitome of comfort food. Best of all, this easy recipe comes together in just 10 minutes.
Recipe Notes
A few things to keep in mind:
- Bread – Use your favourite gluten-free bread or if you’re not gluten-free, homemade sourdough bread is delicious!
- Pesto – Basil pesto is one of the ingredients that makes this sandwich so good! You can either buy it at the store or make it yourself at home. If buying it, be sure to find a good quality pesto that has simple ingredients with few preservatives, if any.
- Avocado – You will need one ripe avocado for this recipe. You can mash it with a fork or with a mortar and pestle until it resembles guacamole. Make sure it’s not brown.
- Lemon – It’s in your best interest to garnish the sandwich with a squeeze of lemon before serving. The acid helps to balance all of the flavours out.
How to Make it
Step 1: Butter the sourdough slices.
Spread butter all over both sides of all 4 slices of sourdough and set aside.
Step 2: Mash the avocado.
In a small or medium-sized bowl, mash the avocado until smooth, but still a little chunky. Add the lemon juice, salt and pepper.
Step 3: Build the sandwich.
On two of the slices of bread, spread the avocado evenly on top of both. On the other two slices of bread, spread the pesto evenly on top of both.
Step 4: Add the rest of the ingredients.
On top of the bread slices with basil pesto, add the feta cheese and arugula. Alternatively, on top of the slices of bread with mashed avocado, add the shredded mozzarella cheese. Close the two slices together with all of the ingredients on the inside.
Step 5: Grill or pan-fry the sandwiches.
Heat a medium-sized or large cast iron pan over low-medium heat and melt a little butter. Add the sandwiches and fry until golden and crispy and cheese is melted, about 2-3 minutes per side. Garnish with a squeeze of lemon juice and some flakey sea salt and enjoy right away!
FAQ:
Provolone would work as well since it is also mild in flavour and melts well too. You don’t want to use something like cheddar that’s more flavourful and will take away from the balance of flavours we already have going on.
If you don’t have a cast iron skillet, stainless steel works just as good! Try to stay away from nonstick pans which emit harmful chemicals.
Of course. Use your favourite gluten-free bread. Try to find a good hearty bread that can hold up under all of the ingredients.
Grilled Pesto Avocado and Feta Sandwich
Equipment
- 1 Cast iron skillet
Ingredients
- 4 slices artisan sourdough bread
- 1/3 cup basil pesto
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoon crumbled feta cheese
- 2/3 cup shredded mozzarella
- 1 cup arugula lightly packed
- salt and pepper to taste
- 3 tablespoon salted butter at room temperature, plus more for frying
- lemon juice for finishing, optional
- flakey sea salt for finishing, optional
Instructions
- Butter both sides of all slices of sourdough bread and set aside.
- In a small bowl, mash the avocado and lemon juice until creamy. Add salt and pepper to taste and then set aside.
- On two of the 4 slices of bread, spread the basil pesto on top generously. Spread the mashed avocado on the other two slices of bread.
- On top of the pesto, crumble the feta and layer on the mozzarella cheese. Top with arugula and the slice of bread with the avocado on it.
- Heat a cast iron skillet over medium-high heat. Once warm, add a knob of butter to it.
- Add the sandwiches and fry for 2-3 minutes on each side or until the cheese is melted and bread is golden and crispy.
- Top the sandwiches with flakey sea salt and a squeeze of lemon and enjoy!
