A delightful twist on the classic grilled cheese, featuring turkey, avocado, and a crispy Parmesan crust.
Combine the butter, minced garlic, and red pepper flakes in a small bowl. Mix well and set aside.
Allow the butter to soften at room temperature for easier mixing.
Whisk the egg and milk together in a separate bowl until fully combined.
Use a fork if you don't have a whisk handy.
Spread the grated Parmesan cheese evenly on a large plate.
Ensure the cheese is spread out to coat the bread evenly.
Heat half of the butter mixture in a large skillet over low heat.
Use a non-stick skillet for easier cooking and cleanup.
Dip one side of a bread slice into the egg mixture, then press the dipped side into the Parmesan cheese. Place the bread slice in the skillet, cheese side down. Repeat with three more slices.
Work quickly to prevent the bread from soaking up too much egg mixture.
Layer turkey, avocado slices, tomato slices, cilantro, red onion, and shredded Monterey Jack cheese on top of the bread slices in the skillet.
Arrange the ingredients evenly for consistent flavor in every bite.
Dip the remaining bread slices in the egg mixture, coat one side with Parmesan cheese, and place them on top of the sandwiches, cheese side up.
Press gently to secure the sandwich layers.
Increase the skillet heat to medium and cook until the bottom bread slices are golden brown.
Check frequently to avoid burning the bread.
Add the remaining butter mixture to the skillet, flip the sandwiches, and cook until the other side is golden brown.
Use a spatula to flip the sandwiches carefully to keep the filling intact.
Serve the sandwiches warm, optionally garnished with extra cilantro or a side of your choice.
Pair with a fresh salad or soup for a complete meal.
