Recipe Description:
2011 Kick Off with Hass Avocados Recipe Contest – Finalist.
Recipe Courtesy of Alexis L. from Michigan, who says, “Two of my favorite things in the world are avocado and grilled cheese, so I don’t hesitate to combine the two whenever possible. The mayonnaise in place of butter or oil on the outside of the grilled cheese is an old diner trick. I know it sounds crazy, but try it! You’ll be pleasantly surprised. You can mix it up and use whatever bread and cheese you’d like. If you’re looking for something more filling, add some grilled chicken breast and crispy bacon for an Extreme Avocado Grilled Club Sandwich!”
This recipe was submitted by an avocado fan and has not been tested by the Hass Avocado Board.
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Servings:
- Recipe serving size:
- Number of servings:
Ingredients:
- 1 ripe, fresh avocado, halved, pitted and peeled
- 4 Cheddar cheese slices
- 4 baby Swiss cheese slices
- 8 sourdough bread slices
- spicy mustard (like the hot Chinese stuff) to taste
- mayonnaise (as needed)
- optional: grilled chicken breast, cooked bacon slices
Instructions:
- Heat a pan over medium heat.
- Spread a thin layer of mayo on the outside of 4 slices of bread. Place them mayo-side-down on the hot pan.
- Slice the cheese and lay it on top of the bread in the pan. Add the meat if you're making a club sandwich.
- Spread the inside of the remaining bread slices with the mustard and place on top of the sandwiches in the pan. Spread a thin layer of mayo on top.
- When the bottoms of the sandwiches are nicely browned, flip them.
- While the sandwich is grilling, cut the avocado in half, remove the pit, and scoop it into a bowl. Give it a quick mash with a fork. (Slices tend to slide out of the sandwich when you bite into it).
- When the other side is golden brown and the cheese is melted, remove the sandwiches from the pan.
- Open each sandwich and top with 1/4 of the mashed avocado. Close them back up, cut in half, and scarf! Don't forget the dill pickle!
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (99g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 25g | 32% | |
| Saturated Fat 11g | 57% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2.5g | - | |
| Monounsaturated Fat 4.5g | - | |
| Cholesterol 55mg | 18% | |
| Sodium 360mg | 16% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 3g | 9% | |
| Total Sugars 1g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 14g | - | |
| Vitamin D 0mcg | 0% | |
| Calcium 405mg | 30% | |
| Iron 0.22mg | 2% | |
| Potassium 182mg | 4% | |
| Vitamin A 3mcg | 0% | |
| Vitamin C 4mg | 4% | |
| Vitamin E 0.78mg | 6% | |
| Vitamin K 8mcg | 6% | |
| Thiamin 0.03mg | 2% | |
| Riboflavin 0.05mg | 4% | |
| Niacin 0.84mg | 6% | |
| Vitamin B6 0.10mg | 6% | |
| Folate 30mcg DFE | 8% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0mcg | 0% | |
| Pantothenic Acid 0.53mg | 10% | |
| Choline 5mg | 0% | |
| Phosphorus 20mg | 2% | |
| Magnesium 11mg | 2% | |
| Zinc 0.24mg | 2% | |
| Selenium 0mcg | 0% | |
| Copper 0.07mg | 8% | |
| Manganese 0.05mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
