Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

Avocado and Tomato Grilled Cheese Sandwich

I thought I heard someone singing  just outside my back door while I was making these sandwiches for lunch.

She wasn’t the best singer in the world, but ya got to hand it to her, she was brave.  I’m sure if I had the nerve to sing outside in public, I’d be less than average, too.  But a lot of times it’s more about guts than anything else when it comes to singing.  You just have to step out there and mean it.  That’s what it takes. ( Not that I would really know, but that’s what I’ve heard, anyway.)

I felt that way when I stepped into the kitchen around noon on a Saturday, and started pulling ingredients out of the refrigerator for lunch.  It takes guts to make something you’ve never made before, but I’ve had every intention of making these sandwiches for a long time now.  I think that’s called procrastination, or making excuses like I’m missing one of the necessary ingredients.   Sometimes the best plans take time to activate.  Yep, that’s what it takes;  intention, plans, and guts.  I’m telling you, it’s real.


The idea that was floating around in my head was to put avocado into a grilled cheese sandwich.  I was imagining an irresistible gooeyness, but realized that it needed something else to contrast with all that richness, so I included firm, ripe tomato slices.  Tomatoes that are not overly ripe work best, so they don’t give off too much juice as they grill.  A leap of faith is what it was,  but one that turned out to be right on the money.    Whoo-Hoo!

This is a sandwich to make when you want to impress someone with your culinary skills!



Yield:  Makes 4 sandwichesIMG_7959


  • 3 ounces white cheddar cheese, shredded (about 3/4 cup) or any other cheese of choice
  • 8 slices seedless rye bread
  • 8 tomato slices
  • 1 ripe peeled avocado, cut into thin slices
  • 1/4 tsp. salt
  • 1/4 tsp, black pepper
  • cooking spray


1.  Sprinkle 3 tablespoons cheese over each of 4 bread slices.  If using sliced cheese, use 2 slices.  Top each with 2 tomato slices.  Arrange avocado slices evenly over tomato slices.  Sprinkle with salt and pepper.   (In place of salt and pepper, I often use Penzey’s Sandwich Sprinkle for an added flavor boost.)


2.  Top with remaining 4 bread slices.  Lightly coat outsides of sandwiches with cooking spray.

3.  Heat a grill pan (or panini pan) over medium heat.  Place sandwiches in pan; cook 3 minutes on each side or until bread is toasted and well marked and cheese melts.  Cut each sandwich in half and serve immediately.




SOURCE:    A Carolyn Original





Grilled Cheddar and Bacon Waffle Sandwich

It seems that when ever I make waffles there are always some left over.  Does this happen to you, too?  What I usually do is toast the pieces in the toaster and have them for breakfast or a snack, spread with jam or peanut butter.  Well as luck would have it on the day I made the Summertime Vegetable Soup, (see July 16 post)  I had a few pieces of left-over waffle in the refrigerator.  I was planning on making grilled cheese sandwiches to go with the soup, when inspiration struck:  how about using the waffles instead of bread for the sandwiches.  Bingo!  I was all over that in a second!

Out came the waffles, some sliced cheddar cheese, and some precooked bacon.  On a hot grill pan I placed the bacon just to crisp it up, and it was nice enough to leave behind a tiny bit of fat to grease the pan.  Next I lay the bottom waffle piece on the pan, covered it with slices of the cheddar cheese, lay on the bacon, more cheese to cover, then the top layer of waffle.   Couldn’t be more simple.   Keep the heat on low to let the sandwich toast slowly, so the cheese will melt, but not burn the waffle, since it’s already cooked.   WOW!  These were delicious, and a perfect accompaniment to the soup.