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 min
  • Total Time 15 min
  • Servings 4

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 (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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
380
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
40mg
40%;
Sodium
660mg
660%;
Total Carbohydrate
32g
32%
(Dietary Fiber
5g
5%
  Sugars
3g
3%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
25%;
Iron
15%;
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.