Guacamole, hummus, and corn & black bean salsa nestled into the middle of a grilled cheese sandwich. A delicious leftover repurposed into a snack
Leftover guacamole is like a Christmas tree on the lot on December 26th. No one wants it. Sure, you can cover it with plastic wrap . . . or water (check out these terrific kitchen hacks) . . . to help with the oxidation, but the fact is it's a has-been.
Or is it?
I turned some game day leftovers into a yummy grilled cheese sandwich, and before Grilled Cheese month [who thinks of these things? Zucchini bread day?Apple turnover week?] ends I wanted to share it with you.
I'm glad to even the score between vegetarian grilled cheese sandwiches and those containing meat on this blog, as I think grilled cheese (and tomato soup) is one of those combinations that appeal to a wide variety of eaters.
Earlier this month we stopped for grilled cheese on the way home from a Spring break trip to
have my phone stolen at the Museum of Science and Industry inChicago. [Am I the only one who is scouting the opposite side of the road for places to eat on the way home when we've just barely embarked on a trip?] We were surrounded by multigenerational families, couples, and individuals all enjoying a grilled cheese sandwich. [We stopped at Fair Oaks Farms and bought gooey grilled cheese sandwiches on bread that managed to be both soft and chewy--must investigate different kinds of bread for my sandwiches.]
I think I ranted enough about using your leftovers the other day with my Taco Rice Tortilla Pizza post. Today I'd just like you to enjoy a tasty, if a bit messy, sandwich. And rest assured I've got some other grilled cheese ideas kicking around for next April!
Grilled Cheese with Guacamole and Corn Salsa
2 slices bread (I recommend my Multigrain Sourdough**, but use what you've got)
copious amounts of buttery spread (at least 2 teaspoons)
1 to 2 Tablespoons hummus (your choice)
1 to 2 Tablespoons guacamole (your choice)
1 to 2 slices cheese (we like sharp cheddar)
¼ cup corn and black bean salsa (recipe here, or your choice)
Preheat a skillet over medium heat. I used the small skillet shown above, and had to do the slices one at a time, but if you've got a larger skillet and prefer to use that go ahead.
Butter one slice of bread and flip it, buttery side down, into the skillet. Top with hummus. Grill until bottom of bread is toasted, about 3-5 minutes. Remove from skillet and set aside. Butter second slice of bread and flip it, buttery side down, into the preheated skillet. Top with guacamole and cheese, and grill until the bottom of bread is toasted, about 3 minutes. Top with corn salsa and first piece of bread, hummus side down. Press sandwich into skillet with flipper/turner/spatula device. Grill for 2-3 more minutes until corn salsa is warmed. Serve.
**My teenage bread machine died, and my early Mother's Day present is a slick new one. I'm loving it! I'm also happy to say that my Multigrain Sourdough recipe is happy in the new Zo like it was in the old Breadman.
Here's a clickable collage of Grilled Cheese Sandwiches and Tomato Soup!