Grilled Cheese with Tomato and Avocado

Cuisinart original

The perfect summer sandwich when tomatoes are perfectly ripe.

Yields

2

Ingredients

  • 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

Nutritional information

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

 

Instructions

  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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