I make so much guacamole these days, I swear it takes me less than 5 minutes to whip up now. Usually, I’m making a larger batch for something else – whether it’s for chips and dip or a main meal, but whenever I have leftover guacamole, this is what I make for my lunch.
Grilled cheeses (that’s cheese on toast to my fellow Brits!) are such a good quick snack and they’re made infinitely more delicious with the addition of guacamole. I like my guacamole with a little tomato and red onion for texture, and a pinch of cumin to really add depth to the flavour. But the most important thing to remember when making guacamole is the avocados need to be perfectly ripe – unripe avocados have no place in a guacamole and they really won’t taste good!
I went for a slightly healthier version of the grilled cheese for this recipe – cooking the sourdough using the broiler, rather than using the skillet and all the butter that comes with it!