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Avocado & Chimichurri Grilled Cheese
with pureed parsnip soup

Active: 20 min Total: 40 min
That chimichurri sauce from Monday is back and this time it's jazzing up an avocado grilled cheese. Our paleo version features breakfast for dinner with eggs and avocado - just don't forget to finish it with the sauce though!


Chimichurri Sauce:
  • Parsley - 1/2 bunch
  • Cilantro - 1/4 bunch
  • Shallots - 1/2 bulb
  • Garlic - 1 clove , peeled
  • Vinegar, red wine - 2 Tbsp
  • Capers - 1/2 Tbsp
  • Oil, olive - 1/3 cup to 1/2 cup
Avocado Chimichurri Grilled Cheese:
  • Avocados - 2 , sliced
  • Butter - 4 Tbsp
  • Sandwich bread - 8 slices
  • Mozzarella - 8 slices ((fontina, swiss, or gruyere would also be great options))
  • Homemade chimichurri sauce - 1/2 cup ((ingredients listed separately))
Pureed Parsnip and Leek Soup:
  • Leeks, large - 2 , chopped
  • Parsnips - 1 1/4 lb , chopped
  • Butter - 2 Tbsp
  • Chicken stock - 3 to 4 cups
  • Salt - 1 tsp
  • Pepper - 1/4 tsp


  1. Sauce - {If you made this Monday, you're done!} Pulse parsley, cilantro, shallots, garlic, red wine vinegar, and capers in a food processor while drizzling in olive oil. You want to add enough until the sauce, well, turns into a sauce. Season to taste with salt and pepper.
  2. Avocados - Slice. This video is for cubing but I think you'll get the idea.
  3. Leeks / Parsnips - Prep as directed. (Can be done up to 5 days ahead)

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  1. Preheat oven to 350F (177C) degrees. Place a cooling rack into a sheet pan and then put into warming oven.
  2. Heat a >5 quart Dutch oven (4.73 liters) over medium-high heat. Add butter and then leeks to heated oil with a generous dash of salt. Saute until softened, ~2 minutes.
  3. Add the parsnips, enough broth / stock to cover all ingredients, salt and pepper. Cover and bring to a boil and then simmer covered for 10 minutes.
  4. While soup is simmering, butter one side of each piece of bread with about 1/2 tbs. (7.4 ml) of butter each. Lay out the bread buttered-side down and place a slice of cheese on each. Layer with chimichurri sauce and then avocado slices. Close sandwiches.
  5. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Move sandwiches onto cooling rack and keep warm until you're ready to eat.
  6. After soup cools down some, puree with an immersion blender. Season to taste with salt and pepper. If you want additional richness, you can add butter. If there is more chimichurri, you can even try putting it in the soup! Enjoy with your warm grilled cheeses.



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