Gruyere & Fontina with Jalapeño, Avocado, Cilantro, Sriracha Alioli


A Saturday sandwich is always a relaxing way to spend the day.  This lunch pick-me-up is a mix of a grilled cheese and avocado toast.  This is a quick and easy meal to make and can be a bit of a messy one too so have a lot of napkins handy.

Makes 4 sandwiches


  • 8 slices of pullman bread
  • 3 tablespoons of butter, melted
  • 2 cups of gruyere cheese, shredded
  • 2 cups of fontina cheese, shredded
  • 2 cups of sharp cheddar cheese, shredded
  • 2 ripe avocados
  • 1 large jalapeño, finely chopped
  • 1/4 cup good mayonnaise
  • 4-5 dashes of sriracha
  • 2 tablespoons of fresh cilantro, finely chopped
  • Kosher salt and freshly ground pepper

Making It

  • Use a pastry brush and butter the outside of each fo the 8 pieces of bread
  • Mix the avocados, jalapeño, mayonnaise, and sriracha with a spoon, leaving some of the chunks in the avocado, salt and pepper to taste
  • Put 4 of the slices buttered side down.  Mix the three cheese together and separate in eighths and put four of the portions on each of the pieces, then 1/3 of the avocado mix, then each of the four remaining portions of cheese and top with the four remaining buttered bread slices
  • Put a skillet over medium-low heat and toast the sandwiches for 4 minutes on each side, cooking it low and slow will turn the sandwich golden brown and will melt the cheese completely


1 comment on “Gruyere & Fontina with Jalapeño, Avocado, Cilantro, Sriracha Alioli

  1. Pingback: Sunday Sandwiches – Cooking Conveniently and with Purpose #LPBcooks

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