Tired of serving the same-old grilled cheese? Give this pickled avocado sandwich a try.

Chef Mark Garcia of Avocados From Mexico twists up an iconic American classic.

Pickled Avocado Grilled Cheese


  • 2 each Country white bread, sliced
  • 4 Tbsp. Butter, softened
  • ¼ cup Orange marmalade
  • 3 ounces Sharp cheddar, sliced
  • 2 Tbsp. Orange marmalade
  • 3 each Avocados from Mexico, pickled ¼-inch slices


  1. Spread butter on one side of both slices of bread.
  2. Spread 1 tablespoon of marmalade on unbuttered side of bread slices.
  3. Build in half of the sliced cheddar, all of the pickled avocado rings, and the remaining sliced cheddar.
  4.  In a sauté pan, over medium heat, toast bread on both sides.
  5. 5. Finish in 350°F oven for 5 minutes or until cheese is melted.

Chef’s notes: Serve with tomato bisque for dipping.

Sweet Pickled Avocado

Makes two cups.


  • ½ cup White balsamic vinegar
  • ⅔ cup Water
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. Honey
  • 1½ tsp. Red pepper, crushed
  • 1 tsp. Garlic, diced
  • 8 ounces Avocados from Mexico, ¼” slices


  1. Combine vinegar, water, salt, honey, red pepper, and garlic in a medium saucepot.
  2. Bring to a boil. Remove from heat and allow to cool completely.
  3. Place avocado in a plastic container and pour over pickling solution.
  4. Refrigerate for 4 hours before serving. Pour sauce into a heatproof bowl; let cool completely in an ice bath.
  5. Strain through a wide sieve; use immediately or refrigerate.
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