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Grilled Cheese with Tomato and Avocado

The perfect summer sandwich when tomatoes are perfectly ripe.



4           slices sourdough or hearty Italian or wheat bread

2           teaspoons olive oil

2           ounces Cheddar, sliced (about 3 to 4 thin slices)

½           medium avocado, sliced

1            plum tomato, cut into ¼-inch slices

¼ to ½ teaspoon kosher salt

              pinch freshly ground black pepper

2           teaspoons mayonnaise


1 .   Preheat grill in the closed position.

2 .   Brush one side of each slice of bread with the oil. Lay 2 slices of bread on a work surface, oiled side down.  Build the sandwiches in this order: ½ of the cheese, avocado, tomato, salt and pepper and remaining ½ of cheese, evenly dividing the ingredients between the sandwiches.  Spread the mayonnaise on the inside of the remaining slices of bread and place on top of the sandwiches, oiled side up.

3 .   Place sandwiches on the bottom grill plate and close, applying medium pressure to the handle for 20 seconds . Grill panini for 4 to 6 minutes, or until cheese is melted and sandwiches are evenly grilled and golden.

4 .   Allow panini to rest for about 2 minutes. Then slice each sandwich in half and serve.

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Makes 2 panini

Nutritional Information
Per Serving

Nutritional information per panini:

Calories 304 (69% from fat) • carb. 15g • pro. 10g • fat 24g • sat. fat 8g •  chol. 33mg • sod. 514mg • calc. 228mg • fiber 3g


This recipe can be prepared using the following Cuisinart® products:
Griddler® Grill & Panini Press

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