“New-Fashioned” Grilled Cheese Sandwiches

Recipe Directions

4 thin slices (about 4 ounces) ripe tomato
6 thin slices (about 2 ounces) ripe avocado, optional
1 tablespoon butter
2 teaspoons Dijon mustard
4 slices country white or hearty whole wheat bread
2 teaspoons reduced-fat mayonnaise
2 slices (about 2 ounces) sharp Cheddar cheese*
2 slices (about 2 ounces) Swiss cheese*

Slice tomato and avocado (if using). Set slices aside.

Begin melting butter in an extra-deep nonstick skillet that has a lid over low heat. While butter melts, spread 1 teaspoon of mustard on each of 2 slices of the bread. Spread 1 teaspoon each of mayonnaise on remaining 2 slices of bread. Place 1 slice of Cheddar and 1 slice of Swiss cheese on each of 2 slices.

Place 2 pieces of bread with cheese, cheese side up, in skillet. Cover skillet and cook until bread is golden brown on bottom and cheese just begins to melt, 2 to 3 minutes.

Place 2 slices of tomato and 3 slices of avocado (if using) on top of cheese, and place top piece of bread on each sandwich. Turn sandwiches over (using a second spatula or your fingers to keep sandwich together) and cook, uncovered, until second side is golden brown. Press down firmly on sandwich with a spatula several times so that it begins to stick together. Transfer sandwiches to plates, cut sandwiches in half and serve.

* Cooking Notes

This recipe may be halved, or repeated, to make the exact number of sandwiches you need.

You can also cook the sandwiches using a closed countertop grill. Just follow the manufacturer’s cooking instructions.

Almost any kind of cheese works well, so use whatever type (or combination) you like. Use reduced-fat cheese for a healthier option.