Ingredients
8
slices pumpernickel bread
2
to 3 tablespoons creamy Dijon mustard-mayonnaise spread
1
medium avocado, pitted, peeled and thinly sliced
1
medium tomato, thinly sliced
4
slices (1 oz each) Colby-Monterey Jack cheese blend
2
tablespoons butter or margarine
Preparation
Spread each slice of bread with mustard-mayonnaise spread. Top 4 slices with avocado, tomato and cheese. Top with remaining bread slices, spread side down.
In 12-inch skillet, melt butter over medium heat. Add sandwiches; cover and cook 4 to 5 minutes, turning once, until both sides are crisp and cheese is melted.
