With the very cold, very rainy, part snowy-sleeting weather going on outside, comfort food reigns supreme at the moment. Grilled cheese is always a favorite so the hubby and I went for this kicked-up version of grilled cheese for lunch the other day.
The name of the sandwich caught my eye as we lived for years about 70 miles east of San Francisco. We went there as often as we could (which was never enough). San Francisco is truly one of the most beautiful cities in America and the food there is always incredible and very much inspired.
The idea of Parmesan on the bread is pure genius and flavoring the butter that cooks the sandwich in the pan…it’s like a Monte Cristo, only better. Of course the Muenster cheese, avocado and turkey made it just over-the-top. We truly enjoyed it!
Golden Gate Grilled Cheese
2 Tablespoons softened butter
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1 large egg, lightly beaten
1/4 cup milk
1 cup coarsely grated Parmesan cheese
4 slices good quality sourdough bread
6 ounces thinly sliced turkey
1 avocado thinly sliced
1 Tablespoon chopped cilantro
2 slices Muenster cheese
In a small bowl, combine butter, garlic and chile flakes. In a medium bowl, whisk egg and milk. Spread Parmesan on a plate.
In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into Parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro and muenster on slices, dividing evenly.
Dip remaining bread into egg and then Parmesan. Arrange on sandwiches cheese side up, and cook over medium heat until undersides are crunchy-golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.