AVOCADO TOMATO GRILLED CHEESE RECIPES

TOMATO-AVOCADO GRILLED CHEESE | BETTER HOMES & GARDENS

Tomato-Avocado Grilled Cheese | Better Homes & Gardens image

Provided by Better Homes & Gardens

Total Time 25 minutes

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

1 ripe avocado, halved, seeded, and peeled
1 tablespoon lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons snipped fresh Italian (flat-leaf) parsley
8 slices whole grain bread
6 ounces reduced-fat Monterey Jack cheese, sliced
1 large tomato, thinly sliced
2 tablespoons butter or margarine, softened

Steps:

In a small bowl use a fork to mash together avocado, lemon juice, cumin, and salt until smooth. Stir in parsley. Set aside.
Top four of the bread slices with the cheese. Spread with the avocado mixture and top with tomato slices. Place the remaining bread slices on top of tomato slices. Spread top of the bread slices lightly with half of the butter.
Heat a large nonstick griddle or 12-inch skillet over medium-high heat. Carefully add sandwiches, buttered sides down. Very carefully spread tops with the remaining butter. Cook for 4 to 6 minutes or until golden, turning once.

Nutrition Facts : Calories 417 calories, CarbohydrateContent 37 g, CholesterolContent 45 mg, FatContent 23 g, ProteinContent 22 g, SaturatedFatContent 10 g, SodiumContent 772 mg

TOMATO-AVOCADO GRILLED CHEESE RECIPE - FOOD.COM

Tomato-Avocado Grilled Cheese Recipe - Food.com image

I don't remember where I got this recipe, but it sure is delicious! To get the perfect grilled cheese every time, you should start by heating your skillet to low. Once you build your sandwich, leave the skillet on low and cover with a lid or foil. Cook for a couple of minutes to let the cheese get gooey and you fillings get warm. Then remove the lid/foil and turn up heat, flipping your sandwich until it is perfectly toasted. Yum!

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 ripe avocado, halved, seeded, and peeled
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons fresh Italian parsley
8 slices whole grain bread
6 ounces sliced jack cheese
1 large tomatoes, thinly sliced
2 tablespoons mayonnaise

Steps:

In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley. Set aside.
Lightly spread mayo on each of the bread slices. To build your sandwich, turn one slice of bread mayo side down in skillet; top with cheese; spread with avocado mixture and top with tomato slices the remaining bread slices.
Cover your skillet with a lid or foil and cook on medium-low for several minutes to allow the cheese to melt and fillings to warm. Remove lid and increase heat to medium-high. Continue cooking until your bread is done to your liking.
Note: You may substitute butter for the mayo, however, I find that the mayo makes the bread crispier and less greasy than butter. And it leaves no mayo taste behind.

Nutrition Facts : Calories 399.1, FatContent 22.3, SaturatedFatContent 8.4, CholesterolContent 29.2, SodiumContent 880.8, CarbohydrateContent 35, FiberContent 7.8, SugarContent 5.2, ProteinContent 17.2

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