1 cup packed fresh parsley leaves
1/4 cup packed fresh cilantro leaves
2 tablespoons fresh oregano leaves
2 garlic cloves, coarsely chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 cup olive oil
1/3 cup red wine vinegar
1 medium ripe avocado, halved, pitted and peeled
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt
GRILLED CHEESE SANDWICHES
1 1/4 cups cooked and coarsely chopped lobster
4 slices white bread (3/4 inch thick)
2 slices (1 ounce each) Butterkäse cheese
2 slices (1 ounce each) Fontina cheese
2 tablespoons butter, softened
1 Place the parsley, cilantro, oregano, garlic, red pepper flakes and salt in a food processor; cover and pulse until finely chopped.
2 While processing, slowly drizzle in olive oil and red wine vinegar; cover and process until smooth. Set aside.
3 Mash the avocado, cilantro, lime juice and salt in a bowl until desired consistency.
Grilled Cheese Sandwiches
4 Gently toss lobster with 2 tablespoons reserved chimichurri sauce in a bowl.
5 Spread 1 tablespoon chimichurri sauce on each bread slice.
6 Layer two bread slices with butterkäse, lobster mixture, guacamole and fontina.
7 Top with remaining bread slices chimichurri side down. Spread outsides of sandwiches with butter, lightly pressing together.
8 Cover and refrigerate any remaining chimichurri; save for a different recipe.
9 Toast sandwiches on a griddle over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.
Covering the sandwiches while browning the first side helps the cheeses to melt. Cook uncovered while browning the second side!