FOR THE GUACAMOLE
1 small yellow onion, roughly chopped
1 green chilli, roughly chopped
½ cup coriander leaves, finely chopped, divided
2 tsp salt
4 ripe avocados
2 tbsp fresh lime juice
FOR THE SANDWICH
2 tbsp butter, cut into three
2 slices thick-cut crusty bread
2 slices pepper jack cheese
2 slices tomato
½ cup guacamole
A pinch of salt
1 Make the guacamole by placing the onion, chilli, half the coriander leaves and salt and 1 tbsp lime juice in a blender and process until smooth paste is formed, scraping down the sides as necessary.
2 Split each avocado in half, discard the pits, and spoon out the flesh into a medium bowl.
3 Roughly mash with a stiff whisk.
4 Add onion and chilli purée and the remaining coriander leaves.
5 Fold to combine. Season to taste with more salt and the remaining lime juice. Set aside.
6 Melt a third of the butter in a non-stick frying pan on medium heat until the foaming subsides.
7 Add both bread slices and cook, swirling occasionally, until pale golden brown on the bottom side, about 2 minutes.
8 Transfer the bread to a chopping board, toasted-side-up.
9 Place one cheese slice on top of one slice of bread. Top with guacamole, the second cheese slice and the tomatoes. Close sandwich, with both toasted sides facing inwards.
10 Melt one more piece of butter and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown.
11 Remove the sandwich.
12 Add the remaining butter to the pan.
13 Return the sandwich to the frying pan, cooked-side up. Season with salt.
14 Cook until second side is an even golden brown and cheese is melted, about 5 minutes.
15 Serve immediately.