Avocado & Tomato Grilled Cheese Sandwiches

Serves 2

An easy but delightfully satisfying sandwich recipe for those busy days when you need something quick.

• 1 small tomato

• 1 ripe small avocado

• 6 tsp vegan butter (the kind in a tub works best), at room temperature

• 4 wholegrain bread slices

• 4 vegan cheddar or vegan white cheese slices

1 First, prep the veggies. Cut the tomato into thin circles. Cut the avocado lengthwise around the seed. Gently hold on to each side and twist until they separate. Be careful not to squeeze too hard, or you’ll bruise the fruit. Slide the tip of a spoon underneath the seed, then scoop out the seed and throw it away. Turn the avocado halves face down on your cutting board and peel away the skin. Cut both halves into thin slices.

2 Assemble and cook the sandwiches. Heat a large skillet over medium-low heat. Spread 1½ teaspoons of butter on one side of each bread slice and place 2 slices, butter-side down, in the skillet. Layer on 1 cheese slice, 1 tomato slice, and about half of the avocado slices (you may not use all the avocado, depending on how big your bread is). Add another slice of cheese to each sandwich, then top each with a second slice of bread, butter-side up. Reduce the heat to low. Cook for 4 to 5 minutes, or until the bottom bread slices are golden brown. (Using the edge of a turning spatula, lift up a corner of each sandwich to check the bottom, being careful not to knock out the fillings.)

3 When it is time to flip the sandwiches, slide the spatula under one of the sandwiches, place your fingertips on top of the sandwich to hold everything in place and gently turn the sandwich over so the browned side is up. Repeat with the second sandwich. Cook for 4 to 5 more minutes, or until these bottom bread slices are golden brown and the cheese has all melted. Remove from the heat.

Recipe from Kid Chef Vegan by Barb Musick (published by Rockridge Press). Copyright 2021 by Callisto Media, Inc. All rights reserved.

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