White Cheddar Grilled Cheese with Avocado and Tomato You guys know that often I fall into kicks of certain foods or meals.  Well, meet my newest kick.

I haven’t always loved avocados.  I fell head-over-heels in love with them a handful of years ago.  I love guacamole, this pasta is my #1 go-to meal (well, until now) and I love them as a garnish on sandwiches, salads, etc.

I’m at the point now that I will cut one open, remove the pit, sprinkle on some salt and eat it with a spoon.  Yeah.  But onto the sandwich…that I’ve eaten two to three times every week for the last, oh maybe four weeks or so.  It’s becoming an obsession that I love to love.

I’ve tried it with different additions: spinach, fried egg, different cheeses, etc.  And this is the winner.  The flavors are simple.  It couldn’t be easier to make.  But get ready to be knocked out of your seat.

Oh yeah, how good would this be on one of these?

White Cheddar Grilled Cheese with Avocado and Tomato

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Avocado-White Cheddar-Tomato Grilled Cheese Recipe

Yield: 2 sandwiches

Total Time: 5 minutes

The only sandwich I'll ever need. Creamy avocado, melty white cheddar, sweet tomatoes.


1 California avocado, mashed
1 tsp. lemon juice
1/2 tsp. kosher salt

4 slices of bread of your choice (I like sourdough or whole wheat)
4 ounces sharp white cheddar cheese, divided (I love Cabot!)
8-10 grape tomatoes, sliced in half


In a small bowl, mix the avocado with the lemon juice and salt. Set aside.

Heat a frying pan over medium-low heat. I use a Misto sprayer to make grilled cheese. Instead of buttering the outsides of the bread, I spray the pan using my Misto Sprayer, and then build the grilled cheese in the pan.

Lay a quarter of the cheese on the bottom piece of bread. Add a layer of the smashed avocado and top with several tomato halves. Finish with another quarter of the cheese.

Top with another slice of bread. When the bottom piece of bread is slightly browned, remove the sandwich from the pan, re-spray the pan using the Misto and flip the sandwich back into the pan onto the uncooked side.

Allow the sandwich to cook until both sides are golden brown and the cheese is melted.

Repeat for the second sandwich.

Cassie’s notes:
Feel free to butter the outsides of the bread, rather than using the Misto.

Use any kind of cheese you like, I am in no way compensated for mentioning Cabot, it just really is my favorite!

Originally inspired by Two Peas and Their Pod

White Cheddar Grilled Cheese with Avocado and Tomato

 Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.