The Great Grilled Cheese Experiment: Avocado Goat Supreme

I love gourmet grilled cheese sandwiches (or, fine, paninis if that’s what you insist on calling them).  And one of my New Year’s resolutions is to cook more.

Hence, I have decided to embark upon the Great Grilled Cheese Experiment of 2012.  Every so often, I’ll make a fancy motherlovin’ grilled cheese with a new/different combination of ingredients and record the results (a brief taste summary, a star rating) on this here blog.

Tonight was the Avocado Goat Supreme (!).

  • goat cheese
  • havarti
  • baby spinach
  • tempeh bacon/fakon (which I made! I am so handy)
  • avocado
  • crushed red pepper
  • paprika
  • yellow lentil hummus with sunflower seeds and apricot
  • store-brand multigrain bread
Avocado draws out the agave nectar in the fakon, so it tasted a bit sweeter and more barbecue-y than I necessarily intended.  However, I also overshook the crushed red pepper and, between that and the hummus (delicious but weirdly peppery!), my nose started running partway through the sandwich.  I had to get up for a napkin and pour myself a glass of milk to combat the spiciness.  The goat cheese provided a cooling effect, but not enough of one.
To be honest, this sandwich — though tasty — may be too intense for me.  I had to keep taking breaks.  Next time I’ll make something more simple.  Oh, and add pictures, because that’s a thing I could do.

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