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.
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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.
My husband & I had these last night for dinner. We both enjoyed our sandwich very much; would definitely have again! No changes to recipe. Served these with the green bean feta salad, another C L recipe.
I loved this. I made it just as the recipe instructed and it came out perfectly. Regarding the 3 tablespoons of cheese, that's the same as a slice and a half of pre-packaged American (just for comparison sake). It's plenty. Anyhow, I loved the flavors of the sharp cheddar, creamy avocado and acidic tomato. It's hard to just stop at one sandwich. You can read my full review at Taking On Magazines: http://bit.ly/QUxWhe
These weren't as amazing as we expected (avocado + grilled cheese?! sounds like heaven!). First of all, 3 tablespoons of cheese per sandwich is ludicrous. So I used more than that, but still the avocado way overpowered the cheese. It basically just tasted like a grilled avocado sandwich.
I really like this sandwich...I make it all the time now. I made it with shredded cheese the first time, but I now make it with a slice of medium cheddar (Sargento). I layer the avocado first, lightly salt, add tomato, lightly salt, then add cheese. I cover the pan while I'm cooking it and the cheese melts wonderfully. I imagine other types of cheese would work as well.
This is a pretty basic sandwich that works well with our panini press. I like to add some sliced onion. But the bread needs to be special to make this sandwich better than ordinary. But as for quick and easy, you can't beat this recipe.