This California Grilled Cheese with Avocado is toasted with American cheese, fresh tomatoes and creamy avocado. Sponsored by Kraft Cheese.
Cheese. I’ve been in love with cheese all my life. When I was a wee tot, living in Iran, every morning I ate my lavash (flat bread), feta and jam. This was all the cheese I knew. Things changed when we came to the U.S. and moved to Texas.
I became one of many elementary school kids who took my lunch to school everyday. It was always a sandwich. And the cheese was always Kraft Singles.
My mom would pack my lunch every morning, until I fired her. I took over the sandwich-making in my family early on, even making some for my brother. It was simple in the beginning, two layers of meat with some Kraft American cheese in between.
When I was allowed to wield a knife, I learned to cut little green olives in half and I would line the entire side of my mayo-laden white bread with them. Yes, I said white bread. (Gasp!) Whole wheat? Never heard of ‘fiber’ when I was growing up.
Grilled cheese sandwiches were even simpler back then: bread, mayo, cheese. Done.
As I got older, the sandwiches got more complicated. I discovered hoagie rolls. I would fold my meat to add height to my sandwiches, like at the deli. Then lettuce, tomatoes and some Italian salad dressing would be added to the mix. But one thing would never change: I always had my Kraft American cheese.
Quite frankly, I didn’t know other cheeses existed! It wasn’t until college that the world of cheese truly opened up to me, and I dove in – head first. But, in my apartment, despite all the choices, there was always a pack of Kraft singles in the fridge. Honest truth.
I attended the University of Arizona, in Tucson. And it got hot there, real hot. After biking home from class, I’d cool off with a large glass of ice water, and my favorite comfort food: two slices of bread with mayo and my cheese.
I suppose it was the anti-grilled cheese, to combat the triple-digit weather I was living in. But it always hit the spot.
Now that I have kids, I tend to over-compensate with their lunches. I have made many different varieties of gourmet sandwiches, but my kids weren’t big on them. They prefer meat rolls with cheese slices and fruit. Definitely a healthier alternative than what I had growing up!
A favorite after-school snack in our house is cheese with whole-grain crackers or apples.
And the grilled cheese has evolved with the times, too. Whole grain wheat bread (high in fiber, course) has replaced the white bread. I also like to add a some sweet summer tomatoes or creamy avocados.
I’ve even been known to throw some pepperoni slices in there, too. To make them healthier, I toast the bread with the cheese in the toaster oven. No greasy fingers, less fat, but still gooey.
What is your favorite cheesy memory?
- 2 slices of bread, whole-grain
- 2 tsp mayonnaise, low-fat
- 2 slices of 2% Kraft Singles, American Cheese
- 1/2 avocado, seeded & peeled
- 1/4 tsp lemon juice
- 1 Roma tomato, sliced into rounds
- Place 2 slices of bread on your work surface.
Spread 1 tsp mayonnaise over one side of each piece of bread.
Place 1 slice 2% Kraft Singles, American Cheese over each piece of bread.
- Place the bread with the cheese in your toaster oven, side by side, cheese side up, and toast until bubbly, about 3 minutes.
- While toasting, mash avocado and lemon juice together in a bowl.
- Slice tomato into rounds.
- When cheese is bubbly and melted, place one piece of bread on your plate and spread the mashed avocados over the melted cheese.
- Layer the tomato slices over the avocado layer and top with the piece of toasted bread, cheese side down.
- Serve immediately.
Serving Suggestions: You can also use any variety of your favorite cheeses. Add fresh herbs, like basil, too.