GRILLED CHEESE SANDWICH WITH AVOCADO RECIPES

GRILLED CHEESE AND AVOCADO SANDWICH RECIPE: HOW TO MAKE IT

Grilled Cheese and Avocado Sandwich Recipe: How to Make It image

Who doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons butter, softened, divided
8 slices sourdough bread
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
4 ounces Brie cheese, rind removed, sliced
2 medium ripe avocado, peeled and sliced

Steps:

Spread 3 tablespoons butter on 1 side of bread slices. Place bread, butter side down, in a large cast-iron skillet or on an electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 773 calories, FatContent 60g fat (28g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 1023mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 6g fiber), ProteinContent 26g protein.

AVOCADO-TOMATO GRILLED CHEESE SANDWICH RECIPE - FOOD.COM

Avocado-Tomato Grilled Cheese Sandwich Recipe - Food.com image

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.

Total Time 26 minutes

Prep Time 20 minutes

Cook Time 6 minutes

Yield 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
1/2 teaspoon finely minced parsley
8 slices bread (I use whole grain)
6 ounces monterey jack cheese, sliced
1 large tomatoes, thinly sliced
2 tablespoons butter, softened

Steps:

In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside.
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.
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.
Cook 4-6 minutes or until toasted, turning once.

Nutrition Facts : Calories 442.8, FatContent 28.6, SaturatedFatContent 13.7, CholesterolContent 55.5, SodiumContent 699.9, CarbohydrateContent 32.1, FiberContent 5.2, SugarContent 4, ProteinContent 16.4

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