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| Calories | 896 |
| Total Fat | 32.5g |
| Saturated Fat | 15g |
| Cholesterol | 75mg |
| Sodium | 1377mg |
| Carbohydrates | 116g |
| Dietary Fiber | 8g |
| Protein | 38g |
| Calcium | 497mg |
1 tablespoon Cabot Salted Butter
4 slices sourdough bread
4 ounces Cabot Pepper Jack, sliced
About 6 slices large vine-ripened tomato
1/2 avocado, sliced
1. Melt butter in large skillet over medium-low heat.
2. Top two bread slices with cheese, tomato and avocado. Place remaining bread slices on top.
3. Transfer to skillet and cook slowly until golden on underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.