Turn my favorite comfort food on its head… Yum! Naturally, I always serve tomato soup with!
| Prep Time: | 15 mins |
| Cook Time: | 4 mins |
| Total Time: | 19 mins |
| Servings: | 2 |
| Yield: | 2 sandwiches |
Ingredients
- 2 ripe avocados, halved and pitted
- ½ small onion, minced
- 1 tablespoon fresh lime juice
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- freshly ground black pepper to taste
- 1 Roma tomato, finely chopped
- 4 slices Texas toast
- 4 slices Havarti cheese
- 2 teaspoons butter, or to taste
Instructions
- Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.
- Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.
- Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.
- Regular white bread can be substituted for the Texas toast if desired.
- Cheddar cheese also works well in this recipe.
- Nutrition data for this recipe includes the full amount of guacamole. The actual amount of guacamole consumed will vary.
Nutrition Facts
| Calories | 755 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 16 g |
| Protein | 21 g |
| Saturated Fat | 21 g |
| Sodium | 1355 mg |
| Sugars | 5 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly except subbed sourdough instead of Texas toast. Made on my cast iron griddle for the perfect, crisp, grilled sandwich. The havarti cheese is very complimentary to the guacamole- which, I think makes enough for four sandwiches- depending on how thick you like your middle to be. That’s okay! Used the leftover guacamole to dip with tortilla chips! Would absolutely make this again! Thanks SaharaB!