Avocado-Tomato Grilled Cheese Sandwich |
|
 |
Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
I LOVE avocados, especially the black Haas avocados. They're creamy and have such a buttery taste, and yet are cholesterol-free. This recipe makes a really delicious sandwich. When I make it for the kids, I eliminate the cumin, but add it when I'm making a sandwich for myself - I like cumin's very mild spicy flavor that has a hint of caraway in it. Ingredients:
1 ripe avocado, halved, seeded and peeled |
1 tablespoon lemon juice |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/2 teaspoon finely minced parsley |
8 slices bread (i use whole grain) |
6 ounces monterey jack cheese, sliced |
1 large tomato, thinly sliced |
2 tablespoons butter, softened |
Directions:
1. In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside.
2. Top four of the bread slices with cheese; spread with avocado mixture and top with tomato slices. Add the four remaining bread slices on top. Using 1 tablespoon of the softened butter, spread some on the top of each sandwich.
3. Heat a large nonstick griddle or 12-inch skillet, over medium-high heat. Add sandwiches, buttered sides down. Carefully spread the remaining softened butter over the top of each sandwich.
4. Cook 4-6 minutes or until toasted, turning once.
|
|