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Toasted Cheese, Avocado and Tomato Sandwiches

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Toasted Cheese, Avocado and Tomato Sandwiches
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Enjoy crispy cheesy sandwiches made with avocado, tomato and pumpernickel bread – dinner ready in just 15 minutes!
Updated Aug 4, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

380 Calories, 23g Total Fat, 13g Protein, 32g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
380
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
660mg
27%
Potassium
440mg
13%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
20%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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