8-12 ounces of sharp white cheddar cheese
1/2 red onion, sliced
4 tablespoons olive oil
1 small bunch cilantro
1 large avocado
sun-dried chili pesto
8 slices rustic sourdough or yeasted corn bread
Sun-dried Chili Pesto:
1 cup oil packed sun-dried tomatoes,drained, reserve oil and julienne
1/4 cup reserved oil
2 large cloves garlic, chopped
2 whole chipotle chilies in adobo sauce
2 Tablespoons adobo sauce from chipotles
1 Tablespoon balsamic vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
Combine all pesto ingredients in a blender or a food processor and blend into a spreadable paste.
Heat a cast iron skillet or a stove top griddle with one tablespoon oil per sandwich.
Spread 1 tablespoon of pesto on each slice of bread, top each with 1-1/12 ounces of cheese, and a few slices of onion.
Cook in pan open faced about 2-3 minutes on medium high, reduce to medium, cover and cook 3-5 more minutes until toasted and cheese melts.
Lay 1/4 sliced avocado and 4 sprigs of cilantro on one side of each sandwich. Put two sides together, cut in half.
Recipe thanks to Merianne Myers.