Toasted Cheese, Avocado and Tomato Sandwiches

Toasted Cheese, Avocado and Tomato Sandwiches

Enjoy crispy cheesy sandwiches made with avocado, tomato and pumpernickel bread – dinner ready in just 15 minutes!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

sandwiches

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 (1 oz each) Colby-Monterey Jack cheese blend
2
tablespoons butter or margarine
  1. 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.
  2. 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.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 380
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 40mg;
  • Sodium 660mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.