Grilled Cajun Avocado Sandwich Recipe

Prepare avocados

Halve the avocados, remove pits, and scoop the flesh into a medium bowl.

Add mayonnaise, lemon juice, minced garlic (finely grated or crushed), Cajun seasoning, smoked paprika, kosher salt, black pepper, and hot sauce if using.

Mash the mixture with a fork until mostly smooth but slightly chunky. Taste and adjust seasoning — add more lemon if too rich, more Cajun seasoning if you want more heat. Set aside at room temperature.

Prep vegetables: Slice the tomato into 1/4-inch rounds, thinly slice the red onion, and wash/dry the spinach or arugula.

Butter the bread: Spread butter evenly on one side of each bread slice. On the opposite face of four slices, spread about 2 tbs of the Cajun avocado spread (divide evenly) to be the interior smear.

Layer sandwiches: On the avocado-smeared sides, place a slice of cheddar, a portion of optional protein (if using), a couple tomato slices (season lightly with a pinch of salt), a few red onion rings, and a small handful of spinach or arugula. Top each with another slice of cheddar, then place the remaining bread slice butter-side-up to close the sandwich.

Heat a skillet or griddle over medium heat and add 1 tsp olive oil to coat the surface. When hot, place one or two sandwiches (do not overcrowd) into the pan.

Grill: Cook for 3-4 minutes per side, pressing gently with a spatula or a weight for even contact. Reduce heat to medium-low if bread browns too quickly before cheese melts. Flip carefully and cook another 3-4 minutes until golden brown and cheese is fully melted (internal temp not required; visual melt is fine).

Finish and rest: Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with any remaining avocado spread for dipping.