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

Pickled Avocado Grilled Cheese

Ingredients

• 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

Directions

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.

Ingredients

• 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

Directions

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.