Not really a recipe, is it? But in warm weather anything that doesn't involve cooking catches my attention. Liked the tip to use shredded cheese and we used some on bottom before the tomato and some on top of the avocado (to hold the veg in place). Served with CL's spicy cilantro coleslaw.
Avocado and Tomato Grilled Cheese Sandwiches
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.
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Total: 22 Minutes
- Calories: 275
- Fat: 15.7g
- Saturated fat: 6g
- Monounsaturated fat: 6.1g
- Polyunsaturated fat: 1.8g
- Protein: 11g
- Carbohydrate: 24g
- Fiber: 7g
- Cholesterol: 19mg
- Iron: 1mg
- Sodium: 490mg
- Calcium: 207mg
- 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
- Cooking spray
- 1. 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.
- 2. 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.
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