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Prep 15min
Total15min
Servings4
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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
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Steps
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.
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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.
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