Toasted sourdough bread topped with cheddar cheese, jack cheese, sliced tomato and Fresh California Avocado, baked and served open faced.
Sourdough California Avocado Grilled Cheese
Total Time: 10 min
Vitamin A 1214 (IU); Vitamin C 11 mg; Calcium 587 mg; Iron 3 mg; Vitamin D 0 (IU); Folate 189 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 60%; Iron 15%
Ingredients4 large slices sourdough bread 2 Tbsp. whole grain mustard 8 (½-oz). slices cheddar cheese 8 (¼ -in.) thick slices fresh tomato 1 ripe, Fresh California Avocado, peeled, seeded and sliced 1 cup shredded jack cheese
- Pre-heat oven to 350 degrees F and lightly toast sourdough bread.
- Spread one side of each bread slice with mustard and place on baking pan.
- Top each bread slice with 2 slices cheddar cheese, 2 slices tomato, 4 slices avocado and ¼ cup of jack cheese.
- Bake at 350 degrees F for 10 minutes, so the sandwich is warm and the cheese is melted. Using a spatula transfer to serving dish and serve immediately.
Serving Suggestions: After baking, top with julienne fresh basil for more sparks of flavor. Add slices of red onion on top of the tomato. Change the cheese for more variety such as pepper jack cheese instead of cheddar and add roasted green chiles.
Beverage Pairings: Serve with sparkling fruit juice such as cranberry.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados