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.

Adam Hickman
Recipe by Cooking Light May 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

275 calories; fat 15.7g; saturated fat 6g; mono fat 6.1g; poly fat 1.8g; protein 11g; carbohydrates 24g; fiber 7g; cholesterol 19mg; iron 1mg; sodium 490mg; calcium 207mg.