Toasted Cheese, Avocado and Tomato Sandwiches
4 sandwiches
Ingredients
- 8 slices pumpernickel bread
- 2 to 3 tablespoons creamy Dijon mustard-mayonnaise spread
- 1 medium avocado pitted, peeled and thinly sliced
- 1 medium tomato thinly sliced
- 4 slices Colby–Monterey Jack cheese blend 1 oz each
- 2 tablespoons butter or margarine
Instructions
- Spread each slice of bread with mustard-mayonnaise spread.
- Top 4 slices with avocado, tomato and cheese.
- Top with remaining bread slices, spread side down.
- In 12-inch skillet, melt butter over medium heat.
- Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.
Notes / Tips / Wine Advice:
Colby–Monterey Jack cheese is also known as marble cheese or Co-Jack; it has a fairly mild flavor. For an all-American favorite, use American cheese slices instead of the Colby–Monterey Jack.
Nutritional Information
Calories: 370 kcal