Colorado Grilled Cheese Sandwiches

From Martha Green's Cooking Things on our local public radio.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 2  tablespoons butter, softened
• 1⁄2 teaspoon garlic, minced
• 1⁄4 teaspoon crushed red pepper flakes
• 1  egg, lightly beaten
• 1⁄4 cup milk
• 1  cup parmesan cheese, freshly grated
• 8  slices  sourdough  French bread
• 12  ounces turkey breast, thinly sliced
• 1  avocado, peeled, seeded and thinly sliced
• 1  tomatoes, thinly sliced
• 2  tablespoons fresh cilantro, chopped
• 4  slices red onions, separated into rings
• 4  ounces monterey jack cheese, 4 1oz slices

Directions

1. In small bowl, combine butter, garlic and crushed red pepper. Stir to blend and set aside.
2. In separate bowl, whisk egg and milk and set aside.
3. Spread Parmesan cheese evenly on large plate and set aside.
4. In large skillet, melt half of the butter mixture over low heat.
5. Working quickly, dip 1 of the bread slices in egg mixture, coating only 1 side. Dip coated side into Parmesan cheese. Place in skillet, cheese side down. Repeat with 3 remaining bread slices.
6. Arrange turkey, avocado and tomato on top of bread slices. Sprinkle with cilantro and top with onion rings and Monterey Jack cheese.
7. Dip remaining 4 bread slices in egg mixture, coating 1 side and dip coated side into Parmesan and place on top of sandwich, cheese side out.
8. Increase heat to medium and cook until bottom is golden brown.
9. Add remaining butter, turn sandwiches to cook and brown the other side.