This avocado, tomato and cheese sandwich is a nutritious and well-balanced lunch or light supper option for the youngsters in the family. Grown-ups will undoubtedly fancy it as well.
Grilled Avocado Sandwich
4 slices cheddar cheese
8 slices whole-wheat or whole-grain bread
1 ripe fresh avocado, peeled, seeded and sliced
1 medium tomato, sliced
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4 slices red onion
Chili sauce, to taste
4 slices Monterey Jack cheese
Olive oil cooking spray
Place 4 bread slices on a work surface. On each, place a slice of cheddar cheese, a layer of avocado, tomato and onion slices. Add chili sauce to taste. Top with Monterey Jack cheese and finish with remaining bread slices.
Heat a large skillet over medium heat. Spray skillet with olive oil cooking spray. Place sandwiches in skillet and cook until bread is browned. Turn and cook until cheese has melted. Serve hot.
Makes 4 servings.
Nutritional information per serving: 350 calories; 19 g protein; 18 g fat (6 g saturated fat); 25 mg cholesterol; 7 g fibre; 610 mg sodium.
Note: Large avocados are recommended for this recipe. If using smaller or larger avocados, adjust the quantity accordingly.
Source: California Avocado Commission.
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