Makes 2 sandwiches
A good grilled cheese sandwich is easy to make, can be prepared with whatever you have in the fridge, and is a quick solution to any meal. This recipe is slightly adapted from that perfect one we enjoyed in Lone Pine, CA at the end of our three-day climbing expedition on Mt. Whitney, and is named in honor of the town of Lone Pine. Hope you will think of it when you’re in a hurry. Come and cook with us!
4 slices of bread (can be GF)
1 teaspoon of olive oil
1 clove of garlic, peeled and halved
About 1/4 cup shredded or sliced cheddar (or any good melting cheese)
1 mid-sized tomato, sliced
1/2 avocado, sliced
A small handful of fresh spinach leaves
Rub a little olive oil on both sides of the 4 slices of bread.
Heat bread in a skillet over medium heat until the bread browns a little on one side.
Turn the slices over, rubbing a little garlic on the browned top side and letting the bottom side brown.
Top with a cheese, covering the pan to ensure it melts.
In another pan make 2 eggs over easy. If having too many pots going at the same time overwhelms you, make the eggs first and set aside.
Top two of the bread and cheese slices with tomato and avocado, the egg and a few spinach leaves, and then another slice of bread with cheese.
Transfer to the plate, carefully cut the sandwich with a good knife and serve.