California Avocado grower Randy Axell loves to make this grilled cheese sandwich with cheddar and pepper jack cheeses, Fresh California Avocado, tomato, red onion and chili sauce.
Axell Family California Avocado Grilled Cheese Sandwich
Nutritional Highlights (per serving)
|4||slices cheddar cheese|
|As needed||slices whole wheat or honey wheat bread|
|1||ripe, Fresh California Avocado, peeled, seeded and sliced|
|1||medium tomato, sliced|
|4||slices red onion|
|As needed||Chili sauce, to taste|
|4||slices pepper jack cheese|
|As needed||Olive oil cooking spray|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- On each sandwich, place a slice of cheddar cheese, a layer of avocado, tomato, and onion slices. Add chili sauce to taste. Top with pepper jack cheese, and finish with remaining bread slices.
- Heat a large skillet over medium heat. Spray skillet with olive oil cooking spray. Place sandwiches in skillet and cook until bread is browned. Turn and cook until cheese has melted. Serve hot.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 449 IU; Vitamin C 10 mg; Calcium 320 mg; Iron 2 mg; Vitamin D 0 IU; Folate 71 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Total Fat 28%; Vitamin A 8%; Vitamin C 15%; Calcium 30%; Iron 15%