I love a good grilled cheese, and this is just the grilled cheese to end all grilled cheeses. Everything stuffed inside the crispy ciabatta loaf is soft and oozing and melted, from the buttery avocado to the creamy brie to the milky mozzarella. Just think of all the soft, melting, stringy, oozy potential locked just in those three ingredients. Then, punctuate the flavor with chewy-salty-sweet olive-oil soaked sun dried tomatoes, a spritz of bright lemon, and a blanket of summery fresh basil leaves.
This is one gorgeous, gooey panino: ciabatta stuffed with buttery ripe avocado, oozing brie and fresh mozzarella, sharp-salty-sweet sun dried tomatoes, and summery basil. Light and decadent in one warm, crunchy, creamy package.
- 1 12” ciabatta, halved horizontally
- 4 teaspoons olive oil or sundried tomato olive oil
- 4 3/4 ounces fresh sliced mozzarella
- 3 3/4 ounces sliced brie
- 12 sundried tomatoes
- 8 big basil leaves
- 1 Hass avocado, sliced or mashed
- Squirt of lemon juice
- Freshly cracked black pepper
Drizzle the insides of both halves of bread with oil. Arrange the mozzarella on the bottom half, and the brie on the top half. Fill the inside with sundried tomato, basil leaves, and avocado. Season the avocado with a squirt of lemon juice, salt, and pepper. Stack the two halves into a sandwich, and put on a hot panini press for about 10 minutes, until the bread is crusty, and the cheese is melted. Cut into quarters and eat hot!