Avocado and Tomato Sandwiches
4 slices of bread (I used whole-grain white sandwich bread, but wheat works great as well – you could also use two sandwich rolls or Bolillo rolls, which they sell in the supermarket normally 6 for $2)
Yellow mustard (or Dijon mustard)
2 slices Cheddar cheese
2 slices Mozzarella cheese
1 ripe avocado, pitted
1 Roma tomato, sliced into 1/8 inch thick slices (about 8 tomato slices total needed)
1/2 teaspoon dried basil (optional, but delicious!)
Kosher salt and freshly ground black pepper
1. Place 2 slices of bread onto workstation. Top 2 slices of the bread with mustard, and use a knife to spread the mustard evenly. Top each slice of the mustard-topped bread with a slice of cheese (Cheddar or Mozzarella first, doesn’t matter).
2. Place the avocado flesh into a small bowl – season with salt and pepper. Mash to your desired consistency. Divide the avocado-mixture onto the two slices of cheese-topped bread. Place 4 slices of tomato on top of the mashed avocado. Sprinkle with dried basil*. Place another slice of cheese on top of the sandwiches, and top with the last two pieces of bread.
3. Heat a skillet over medium heat. Butter each side of the sandwiches, and cook one at a time (or at the same time if your skillet is big enough), until they’re golden brown, about 2 minutes on each side.
4. Let sit for a minute, then slice each sandwich in half. Serve with fries, chips, a salad, or soup!