Toasted Cheese, Avocado and Tomato Sandwiches


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The avocado on this sandwich adds extra richness and flavor to a classic!

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Time needed

15 min preparation

Serving Size / Yield

4 sandwiches


  • 8 slices pumpernickel bread
  • 2 to 3 Tbs. creamy Dijon Mustard-mayonnaise spread
  • 1 med. avocado, pitted, peeled and thinly sliced
  • 1 med. tomato, thinly sliced
  • 4 slices (1 oz. each) Colby-Monterey Jack cheese blend
  • 2 Tbs. butter or margarine

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Spread each slice of bread with mustard-mayonnaise spread. Top 4 slices with avocado, tomato and cheese. Top with remaining bread slices, spread side down. In 12-inch skillet, melt butter over medium heat. Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.

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