• 2 tablespoons softened butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red chile , flakes
  • 1 large egg , lightly beaten
  • 1/4 cup milk
  • 1 cup coarsely grated parmesan cheese
  • 4 freshly cut slices from a sourdough loaf
  • 6 ounces thinly sliced turkey
  • 1/2 avocado , thinly sliced
  • 1 tablespoon chopped cilantro
  • 2 slices muenster cheese
  • 1 In a small bowl, combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.
  • 2 In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.
  • 3 Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.