A sponge cake called a pastel de trois leches is soaked in condensed, evaporated, and heavy cream milk. Fresh strawberries are sliced and served with whipped cream with the soaking cake. Keep leftovers in the fridge.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
- Creamy jack cheese creates a nice melting consistency. Its mild flavor does not dominate the fresh avocados and should be used for best results. If the creamy jack comes in a block form, slice enough slices to cover the 4 slices of bread. Butter with canola oil was specifically used because it creates a crispier crust and it is soft enough, even at refrigerator temperature, to blend easily with the Dijon mustard.
Nutrition Facts
| Calories | 563 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 8 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 794 mg |
| Sugars | 13 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! I didn’t have an individual avocado or red onion so I used some guacamole already made and I used pepper Jack cheese instead of Monterey. It was such an easy to make quick fix lunch. I threw it into my George foreman and it was ready to go! This will def be a weekly lunch for the hubby!
I didn’t have any jam on hand, so I used a bit of key lime honey to coat the avocado and onion. I didn’t use any lemon juice. Also added some cooked turkey breast for a bit of protein. Will definitely make this again!
I’m lactose intolerant so i did not eat this. I made it for my sister in law and she loved it. She went home from lunch very satisfied and with the recipe, so this gets 5 stars from her. Thank you Holiday Baker for the recipe.
Hello, I am the creator of this recipe. The goal was to create delicious recipes using Avocados from Mexico. I hope you like it. To lighten the calories serve 1/2 sandwich with a lite bowl of soup for a satisfying and filling lunch. Make sure to look for the creamy jack cheese, if possible. It makes all the difference in texture, with this sandwich, due to its melting qualities. TY