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Heat up a cast iron griddle or skillet over medium low heat.
On top of one slice of bread place the sharp cheddar, onion, green chile, cilantro, and avocado. On the other slice place the mild cheddar and turkey. Top with the second slice of bread, buttered side out.
When the cheese starts to melt, place the bread with the turkey (buttered side out) on top of the other slice.
Turn the heat up to medium and grill the sandwich on both sides until the bread is toasted and cheese is melted.
Turkey – This is a great use of holiday leftover turkey! If you don’t have any leftovers, then Deli turkey or chicken can easily be used.
Roasted Green chile – If you don’t have green chile, then shame on you! You can always use roasted poblano, fresh or pickled jalapeno, fresh cherry bomb, or if you don’t want the heat, roasted bell pepper.
Cheeses – I love the combination of sharp and medium cheddar so that’s what I recommend. However, if you have other cheese such as Monterey Jack, Mozzarella, or provolone, you can use them. You can always add more cheese than I do. I love cheese but it doesn’t always love me, so I have to use it sparingly.
Vegetarian Option – I’ve made the vegetarian option of this sandwich by leaving off the turkey and it is delicious!
Make it a Wrap – If you don’t want the fat from the grilled cheese, wrap all of these ingredients in a flour tortilla, place on the griddle for a few minutes (turning a few times), just long enough to melt the cheese. OR you could stuff it all in pita and make a pita pocket
Recipe author: MJ of MJ's Kitchen