Ingredients
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1 ripe avocado, halved, seeded, and peeled
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1 tablespoon lemon juice
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½ teaspoon ground cumin
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¼ teaspoon salt
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2 tablespoon snipped fresh Italian (flat-leaf) parsley
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8 slices whole grain bread
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6 ounce reduced-fat Monterey Jack cheese, sliced
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1 large tomato, thinly sliced
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2 tablespoon butter or margarine, softened
Directions
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In a small bowl use a fork to mash together avocado, lemon juice, cumin, and salt until smooth. Stir in parsley. Set aside.
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Top four of the bread slices with the cheese. Spread with the avocado mixture and top with tomato slices. Place the remaining bread slices on top of tomato slices. Spread top of the bread slices lightly with half of the butter.
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Heat a large nonstick griddle or 12-inch skillet over medium-high heat. Carefully add sandwiches, buttered sides down. Very carefully spread tops with the remaining butter. Cook for 4 to 6 minutes or until golden, turning once.
Nutrition Facts (per serving)
| 417 | Calories |
| 23g | Fat |
| 37g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 417 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 50% |
| Cholesterol 45mg | 15% |
| Sodium 772mg | 34% |
| Total Carbohydrate 37g | 13% |
| Protein 22g | 44% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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