Soft, buttery avocado amps up the irresistible gooeyness of this grilled cheese. Tomato brings a bright, acidic contrast to the richness of cheese and avocado. Firm, ripe tomatoes will perform best--giving off some, but not too much, juice as the sandwich grills.
3 ounces white cheddar cheese, shredded (about 3/4 cup)
8 (3/4-ounce) slices multigrain bread
8 thin tomato slices, seeded
1 ripe peeled avocado, cut into thin slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Sprinkle 3 tablespoons cheddar cheese over each of 4 bread slices. Top each with 2 tomato slices. Arrange avocado slices evenly over tomato slices. Sprinkle evenly with salt and pepper. Top with remaining 4 bread slices. Lightly coat outsides of sandwiches with cooking spray.
Heat a grill pan over medium heat. Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts. Cut each sandwich in half; serve immediately.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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