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Ingredients
2 slices pumpernickel bread (1 ounce each)
1½ ounces thinly sliced Monterey Jack cheese with jalapeno peppers
3 tomato slices
1/8 medium avocado (about 1 ounce), pared and thinly sliced
¼ cup alfalfa sprouts
Method
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Onto 1 slice of bread arrange cheese, tomato, avocado and sprouts; top
with remaining slice of bread.
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Spray small nonstick skillet with nonstick cooking spray; set sandwich
in skillet, cover, and cook over medium-low heat until bottom is
lightly browned, about 3 minutes.
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Carefully turn sandwich over and cook
until other side is lightly browned and cheese is melted, about 3
minutes longer.
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MAKES 1 SERVING.
Notes:
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To store the unused portion of an
avocado, brush the cut surface with lemon juice, leaning the pit in
place.
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Wrap in plastic wrap and refrigerate
until needed.
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