Description
Delicious, creamy Monterey Jack cheese melts smoothly over fresh, gently sweetened, cubed avocado on crispy grilled country bread.
Ingredients
- 1 ripe avocado from Mexico, peeled, pitted and cubed
- 2 tablespoons mango jam
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced red onion
- Salt and black pepper to taste
- 2 tablespoons butter with canola oil
- 2 teaspoons Dijon mustard
- 4 slices country white bread
- 4 thin slices Monterey Jack cheese
Instructions
- Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
- Place mango jam in a small bowl and microwave on high until warm and thinned
- about 20 seconds.
- Gently stir the jam into the avocado; blend in lemon juice
- red onion
- salt and pepper.
- Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
- Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread
- butter side up.
- Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy
- 2 to 3 minutes. Cut in half diagonally and serve.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 2