ABOUT THE RECIPE:
Grilled Cheeze-y and Avocado Sandwich is a jazzy spin on a kids’ favorite that’s loved by adults, too! This delightful recipe makes an excellent brunch or lunch treat, paired with a simple salad and/or whole grain tortilla chips on the side.
Makes 3 servings
6 slices whole grain or multi-grain sandwich bread
3 teaspoons vegan “butter,” plus more as needed
3 teaspoons vegan mayonnaise
3 to 6 slices mozzarella or cheddar-style vegan cheese
1 avocado, pitted, peeled, and thickly sliced
Preheat a panini maker to 375 degrees F (see instructions below, for cooking in a skillet on the stove top).
Thinly spread some vegan “butter” over the outside of each slice of bread. Lay one slice on a plate (buttered side down) and spread with a small amount of the vegan mayonnaise. Top with 1 or 2 vegan cheese slices and then top with avocado slices. Top with the other slice of bread, with the “buttered” side facing upward.
Put the sandwich in the panini maker. Close the lid and let cook for 3 to 6 minutes (checking often), or until the sandwich is golden brown on the outside, cheese is melted and avocado is warmed on the inside.
Put the sandwich on a serving plate and let sit for 2 to 3 minutes, allowing the sandwich to cool a bit and for the cheese to firm up slightly. Cut in half and serve.
Chef’s Note: If you do not have a panini maker, simply make this sandwich in a skillet on the stovetop. Set the burner on medium to medium-low heat. Prepare as instructed above, but be certain to place a heat proof pan lid on top of the sandwich to "weigh it down" while it is cooking. Check often and flip the sandwich over halfway through cooking. Cook on both sides until golden brown on the outside and warm on the inside. YUM!