California avocado farmers owe their livelihoods to one thing: America’s love of guacamole. But there’s a lot beyond dip-making to do with this fruit, which is chock-full of healthy fats. Peruvian chef Martin Morales blends it into a luscious chicken sauce, and avocado smoothies are a popular sweet treat in many countries. Eaten alone, a sprinkle of salt and lime—or a few dashes of soy and sesame oil—makes them shine. In the grilled cheese sandwich we developed, a few slices seem positively decadent.
Avocado and Tomato Grilled Cheese Sandwiches
Hands-on: 22 min. Total: 22 min.
Soft, butter avocado amps up the irresistible gooeyness of this grilled cheese. Tomato brings a bright, acidic contrast to the richness of cheese and avocado. Firm, ripe tomatoes will perform best—giving off some, but not too much, juice as the sandwich grills.
3 ounces white cheddar cheese, shredded (about 3/4 cup)
8 (3/4-ounce) slices multigrain bread
8 thin tomato slices, seeded
1 ripe peeled avocado, cut into thin slices
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Sprinkle 3 tablespoons cheddar cheese over each of 4 bread slices. Top each with 2 tomato slices. Arrange avocado slices evenly over tomato slices. Sprinkle evenly with salt and pepper. Top with remaining 4 bread slices. Lightly coat outsides of sandwiches with cooking spray.
2. Heat a grill pan over medium heat. Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts. Cut each sandwich in half; serve immediately.
Serves 4 (serving size: 1 sandwich)
CALORIES 275; FAT 15.7g (sat 6g; mono 6.1g; poly 1.8g); PROTEIN 11g; CARB 24g; FIBER 7g; CHOL 19mg; IRON 1mg; SODIUM 490mg; CALC 207mg