Mexican Grilled Cheese Sandwich

Pungent cotija cheese, a garnish for Tortilla Soup with Chiles and Tomatoes, becomes the main event in this delectable sandwich. As the cheese melts, it melds with the buttery avocado; a layer of cilantro-flecked shallot keeps the richness in check.

Yield:

Makes 2 Large Sandwiches

Ingredients

1. 1 shallot, thinly sliced
2. 1/3 cup chopped cilantro
3. 1/3 cup chopped cilantro
4. 1 1/2 tablespoons fresh lime juice
5. 3 tablespoons vegetable oil, divided
6. 4 slices bread from a large round loaf
7. 1 1/2 cups coarsely grated cotija cheese (6 oz)
8. 2 tablespoons unsalted butter, divided

Directions

1. Stir together shallot, cilantro, lime juice, 1 Tbsp oil, and 1/8 tsp pepper.
2. Top 2 bread slices with half of cheese, then all of shallot mixture and avocado and remaining cheese and bread.
3. Heat 1 Tbsp each of oil and butter in a 12-inch nonstick skillet over medium heat until foam subsides. Cook sandwiches until undersides are golden and crisp, 4 to 5 minutes. Turn over, then add remaining oil and butter to skillet and cook until bread is golden.

Notes