While I'm not one to turn my back on the nostalgia of a simple grilled cheese sandwich (Okay, maybe with a little mayonnaise...), I have to admit a straightforward classic won't cut it for me as a meal. This Muenster grilled cheese, generously filled out with avocado and baby arugula, is satisfying enough to both my eyes and my belly to qualify as lunch or a light dinner. The elements that make it so substantial — smooth Muenster, creamy avocado, and a tangy combination of mayonnaise and Dijon mustard — also give it a melt-in-your mouth flavor and texture.
After selecting a perfectly ripe avocado, sourdough from our neighborhood bakery, and the freshest arugula from a local farm, it made sense to use Arla Muenster Sliced Cheese. I feel especially good about that decision due to Arla's clear sourcing; they work side by side with local farmers to ensure the highest quality milk from non-rBST treated cows*.
In addition to being filling, the healthy helping of fresh greens makes this grilled cheese extra gratifying. The arugula isn't just there as obligatory greenery, either. It's peppery vibrance balances the sandwich's delightfully buttery components. When my childhood version won't cut it, the Muenster and avocado grilled cheese make for a satisfying yet not-too-heavy meal.
Muenster and Avocado Grilled Cheese
2 slices sourdough bread
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/4 avocado, sliced
1/8 teaspoon freshly ground black pepper
2 slices Arla Muenster Sliced Cheese
1/3 cup loosely packed baby arugula
1 tablespoon unsalted butter
In a small bowl, stir together the mayonnaise and Dijon mustard. Spread the mixture on one slice of bread. Add the avocado in an even layer and sprinkle with the black pepper. Add the 2 slices Arla Muenster Sliced Cheese and top with the arugula then the second slice of bread.
Add 1/2 tablespoon butter to a small skillet over medium heat. Once the butter is melted and bubbling, add the assembled sandwich and cover. Cook until the first side is golden brown, about two minutes, then add the remaining 1/2 tablespoon butter. Flip the sandwich, giving the skillet a shake to distribute the melting butter, then cover and cook until golden brown on the second side, another two minutes. Serve warm.
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*FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST-treated cows.