I love making bamwiches when my basil plants are producing overtime in the summer months. “BAM” standing for basil, avocado and mozzarella, by the by. This is really just a glorified grilled cheese, but the Teenager calls them paninis. Whatever. I think bamwich sounds pretty fabulous too. I like making these when school is back in and we need quickie weeknight meals without heating up the whole kitchen. You can make additions to this tasty sammie (or bammie) to suit your personal tastes. Because I use the griddle for these, I don’t mind being a short order cook. It’s like Pizza Night. My husband and Teenager like this with some pepperoni. My little-Little likes it as is. My middle-Little and I like to add peppers we’ve thrown on the griddle for a few minutes. This is a faboo compliment to a bowl of tomato soup and/or a salad. Peace, B.
You’ll need the following for each bamwich:
2 slices of sourdough or rye bread
a little olive oil
2 thin slices of mozzarella
4 thin slices of avocado
4 torn basil leaves
a little fresh oregano
2 slices of sourdough or rye bread
a little olive oil
2 thin slices of mozzarella
4 thin slices of avocado
4 torn basil leaves
a little fresh oregano
Drizzle bread on both sides with olive oil. Top one slice with cheese, basil, oregano and avocado slices. Salt and pepper to taste. Heat on medium high. Be sure to watch your bread. You want the bread to be nice and toasted when the cheese melts.
