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Avocado Melt

This article, entitled Avocado Melt comes from Alison at

Where did the summer go? June was a blur, July was vacation and now here we are in August. While I still need to buy school supplies (least favorite job ever) I’m holding onto bits of summer.

After a slow start to warm summer days, our gardens are finally taking off. This has meant some good eating at our dinner table. All kinds of grilled veggie pizzas, salads or simply raw with a bit of ranch dip on the side. I love this time of year for eating, the colors and food is so inspirational.

The idea for this sandwich came from my 9-year-old. While on vacation he ordered an Avocado Melt and fell in love. Seriously. We all joked that he was having a relationship with his sandwich. Throughout the entire meal he raved about how AMAZING his sandwich tasted. So, you can probably guess what his first (and frequent) request was upon returning home. You guessed it…Avocado Melt.

I was unable to snap a pretty sandwich picture before we devoured these sandwiches. Hovering, hungry boys are not patient when it comes to taking pictures of their food. Once you make this for yourself, I know you’ll understand.


  • 6 Ciabatta Buns

  • 1 large tomato, sliced

  • 1/2 medium red onion, thinly sliced

  • 2 avocados, thinly sliced

  • 6 slices provolone cheese

  • 1/2 cup basil pesto

  • Extra Virgin Olive Oil, for brushing bottom of sandwich


  1. Over low heat, warm a large skillet.

  2. Spread basil pesto on top half of Ciabatta bun.

  3. Brush bottom of other bun with olive oil to prevent sticking to skillet.

  4. Assemble sandwich on bottom half of bun: tomato, red onion, avocado and provolone slice.

  5. Finish sandwich by adding top half of bun.

  6. Place sandwich in warm skillet, keeping on low.

  7. Cover with lid, checking frequently.

  8. Remove sandwich when provolone is creamy and melted.


To read more from Alison, visit

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