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

Ingredients 

• 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