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Colorado Grilled Cheese

Betty Rudeen
Ingredients Instructions

Ingredients
  

  • 2 tablespoons butter softened
  • 1/2 teaspoon garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1 egg lightly beaten
  • 1/4 cup milk
  • 1 cup Parmesan cheese fresh grated
  • 8 slices sourdough French bread
  • 12 ounces turkey breast thinly sliced
  • 1 avocado peeled seeded and thinly sliced
  • 1 tomato thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 4 slices red onion separated into rings
  • 4 -1 ounce sli Monterey jack cheese

Instructions
 

  1. In a small bowl, combine butter, garlic, and crushed red pepper. Stir to blend and set aside. In separate bowl, whisk egg and milk and set aside. Spread Parmesan cheese evenly on a large plate and set aside.
  2. In a large skillet, melt half of the butter mixture. Working quickly, dip 1 of the bread slices in egg mixture, coating 1 side only. Dip coated side into Parmesan. Place in skillet, cheese side down. Repeat with 3 remaining bread slices. Arrange turkey, avocado, and tomato on top of bread slices. Sprinkle with cilantro and top with onion rings and Monterey jack.
  3. Dip remaining 4 bread slices in egg mixture, coating 1 side. Dip coated side into Parmesan and place on top of sandwich, cheese side out. Increase heat to medium and cook until golden brown. Add remaining butter, turn sandwiches, and cook until golden brown.
  4. Source: “Colorado Collage Cookbook”