READY IN: 21mins

SERVES: 4

YIELD: 4 sandwiches

UNITS: US

INGREDIENTS

Nutrition

• 1

  ripe avocado, halved, seeded, and peeled

• 1

  tablespoon lemon juice

• 1⁄2

  teaspoon ground cumin

• 1⁄4

  teaspoon salt

• 2

  tablespoons fresh Italian parsley

• 8

  slices whole grain bread

• 6

  ounces sliced jack cheese

• 1

  large tomatoes, thinly sliced

• 2

  tablespoons mayonnaise

DIRECTIONS

• In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley. Set aside.
• Lightly spread mayo on each of the bread slices. To build your sandwich, turn one slice of bread mayo side down in skillet; top with cheese; spread with avocado mixture and top with tomato slices the remaining bread slices.
• Cover your skillet with a lid or foil and cook on medium-low for several minutes to allow the cheese to melt and fillings to warm. Remove lid and increase heat to medium-high. Continue cooking until your bread is done to your liking.
• Note: You may substitute butter for the mayo, however, I find that the mayo makes the bread crispier and less greasy than butter. And it leaves no mayo taste behind.