To put it bluntly, I’m not a very good cook. In fact, last week I burnt our chicken and lost half a sheet of potato fries when they stuck to the pan. There is one thing I excel at, though, and that’s a grilled cheese.
This is a normal lunch, when we don’t have salmonella scares on tomatoes, anyway.
The rest is fairly self explanatory. Use the guacamole as the glue on one slice of bread, the cheese on the other. In between, layer the desired amount of tomato. Grill. Eat. Enjoy. With a side of salt and vinegar chips.