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Grilled Cheese, Tomato, and Avocado Sandwich Variations

Who doesn’t love a quick grilled cheese sandwich? Channel your inner child and let’s update this classic with some avocado! Here are two simple grilled cheese, tomato, and avocado sandwich variations

The first version is a sandwich of sliced tomato, sliced avocado and swiss cheese. The second version is sliced tomato, sliced avocado, pimiento cheese and some baby spinach leaves.These would be wonderful on sourdough bread, but since I’m not much of a bread eater anymore, I used a simple gluten free sandwich bread which worked beautifully.

On the inside pieces of the bread, I spread on mayonnaise, then I built the sandwiches. On the first sandwich I added sliced tomato, sliced avocado and swiss cheese. On second sandwich I added sliced tomato, sliced avocado, pimiento cheese and some baby spinach leaves.

Make sure and use softened butter for the outside of the bread so that it spreads easily. You don’t want to tear the bread!

I always add a little pat of butter to my cast iron skillet, too. Grill the buttered side of the sandwich on a medium high heat. While that’s grilling, I carefully buttered the other side of the sandwich (the side that’s face up) while grilling. Have your spatula handy and get ready to flip the sandwiches when the first side is lightly browned.

When both sides are browned and cheese is melted, remove to a plate and let rest before you attempt to cut the sandwich.

Here’s the spinach and pimiento cheese version:

My favorite was the pimiento and spinach version!

What’s your favorite version of grilled cheese?

Grilled Cheese, Tomato, and Avocado Sandwich Variations

Prep time

5 mins

Cook time

7 mins

Total time

12 mins

Grilled Cheese Tomato and Avocado Sandwich

Author: Zesty Olive

Serves: 2 servings

Ingredients

1 ripe avocado, sliced
1 ripe tomato, sliced
2 slices swiss cheese
¼ cup pimiento cheese
¼ cup baby spinach leaves
4 slices bread
mayonnaise
butter, softened

Instructions

This recipe will make 2 grilled cheese sandwiches.
Peel, core and slice avocado; set aside.
Slice tomato; set aside.
Spread mayonnaise on one side of each slice of bread.
Assemble first sandwich with sliced tomato, sliced avocado and swiss cheese.
Assemble second sandwich with sliced tomato, sliced avocado, pimiento cheese and some baby spinach leaves.
Spread softened butter on top side of each sandwich.
Add a pat of butter to skillet and heat on medium.
Once skillet is heated, place each sandwich, buttered side down, in skillet.
Carefully butter the remaining side of each sandwich (the side that's face up) while grilling.
Using a spatula, flip the sandwiches when the first side is lightly browned. Grill remaining side.
When both sides are browned and cheese is melted, remove to a plate and let rest before you cut the sandwich.

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Beverages, Recipes, Smoothies

ABC (Almond Banana Cinnamon) Protein Smoothie

This ABC (Almond Banana Cinnamon) Protein Smoothie is my go-to smoothie full of flavor and healthy ingredients.

Note: This post contains affiliate links for Amazon.

Almond milk, almond butter, frozen banana, organic ground cinnamon, and vanilla protein powder make up the main ingredients, with a few other extras thrown in for yumminess. Here’s I put together my ABC (Almond Banana Cinnamon) Protein Smoothie.

Frozen bananas are a staple in my freezer, as are frozen pineapple chunks. That said, you’ll need a high-powered blender (this is the brand I use!) to whip up all the frozen components of this smoothie.

Rather than throwing all the ingredients in the blender at once and then hitting the switch to blend, I’ve found that blending in stages yields the best consistency. Here’s how I blend mine:

In your high-powered blender, add almond milk, protein powder, ground spices (cinnamon, cloves, ginger) and blend until combined.

Then add flax seed oil and almond butter; blend again. This is my favorite flax seed oil. I like to use oil rather than flax seeds because it’s more easily digested and I can also use the oil to make healthy salad dressings.

Finally, add frozen banana and pineapple chunks and blend on high until frozen bits are obliterated.

Since I make smoothies daily, I keep an abundance of frozen fruits in my freezer. For fresh fruits that are in season and that I want to freeze, or like bananas that I peel and break in half, I use these silicone reusable ziplock bags. Money-saver and eco-friendly!

ABC (Almond Banana Cinnamon) Protein Smoothie

Prep time

5 mins

Total time

5 mins

ABC (Almond Banana Cinnamon) Protein Smoothie

Author: Zesty Olive

Serves: 1 serving

Ingredients

¾ cup unsweetend almond milk
1 scoop vanilla protein powder
organic ground cinnamon, to taste*
organic ground cloves, to taste*
organic ground ginger, to taste*
1 tsp. flax seed oil (Here's my favorite.)
1 Tablespoon ground almond butter
½-3/4 frozen banana
2-3 pieces frozen pineapple chunks
*Ground spices can be adjusted according to your taste preference. My ratio is about 4:1; 4 x as much cinnamon as ginger and cloves. I suggest starting out with a few shakes of each and taste as you go. You can always add more of one according to your preference.

Instructions

Note: This smoothie yields the best consistency if blended in stages.
In a high-powdered blender, add almond milk, protein powder, and ground spices and blend until combined.
Add in flax seed oil and ground almond butter; blend.
Add in frozen banana and frozen pineapple chunks; blend well and serve immediately.

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Cookies, Desserts, Recipes

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Only need a half batch of cookies? Try this easy gooey one bowl gluten-free chocolate chip cookie batter recipe!

Note: This post contains Amazon affiliate links.

This one bowl gluten free chocolate chip cookie recipe is so easy and I love that it’s half-batch. I adapted this recipe from Chelsea’s Messy Apron and made it gluten free. Also, Chelsea shared her secret for making thick, gooey cookies. Hint: stacking. Amazing! Thanks, Chelsea!

Here’s the process I followed:

I semi-melted organic, salted butter in the microwave. You want somewhere between softened and fully melted for this recipe. Add that to a medium-sized mixing bowl with the organic brown and white sugars and vanilla extract. Stir with a large spoon until combined and smooth. Then add in the egg yolk. Mix until combined.

To make this gluten free, I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.

Stir in the chocolate chips. You could also add in nuts, if desired. Next batch I make, I’ll add in some walnuts, for the nut lover in the house. 😉 Oh, reserve some chocolate chips for the end result – this will help the cookies showcase the chips on the top of the cookies. You’ll add them to the tops of the dough prior to baking.

Gaze longingly at the dough, cover it, and put it in the refrigerator to chill for at least 30 minutes; longer if you can. This is crucial! Trust.

Once dough is chilled, you’re ready to roll. Literally.

Pre-heat your oven to 325 and line your cookie sheets with parchment paper.

For each cookie, roll two small balls of dough and stack on top of each other, vertically. Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. It totally works!

Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.

Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

This recipe will yield approximately 12 delicious gluten free chocolate chip cookies!

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One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Prep time

1 hour

Cook time

9 mins

Total time

1 hour 9 mins

One Bowl Gluten Free Chocolate Chip Cookies (Half Batch)

Author: Zesty Olive

Serves: 12 cookies

Ingredients

⅓ cup organic salted butter
⅓ cup organic light brown sugar, packed
3 tablespoons organic white sugar
2 teaspoons vanilla extract
1 large organic egg yolk
¾ cup gluten free flour, not packed (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
½ teaspoon baking soda
⅓ cup high quality semi-sweet chocolate chips + 2-3 tablespoons chocolate chips, reserved
Optional: ¼ cup chopped walnuts

Instructions

Semi-melt organic, salted butter in the microwave. You want somewhere between softened and fully melted. Set aside.
In a medium-sized mixing bowl, add organic brown, organic white sugar and vanilla extract.
Add in melted butter. Stir with a large spoon until combined and smooth.
Add egg yolk to wet ingredients. Mix until combined.
Add the gluten free flour and baking soda to the wet ingredients and mix well until dough forms. The dough should pull away from your bowl. If not, just add a little bit more flour until it does.
Stir in the chocolate chips, and (optional) nuts.
Cover dough and refrigerate for at least 30 minutes to an hour.
Once dough is chilled, pre-heat your oven to 325 and line your cookie sheets with parchment paper.
For each cookie, roll two small balls of dough and stack on top of each other, vertically. Mesh them down just enough (do not flatten!) so that they adhere together. Secret: this is how you get the thick cookie with the gooey center and crisp outer edges! The lower dough ball will cook first leaving the upper ball a little more soft. Do this for each cookie. Take those extra chocolate chips and carefully add a few to the top of each cookie. Press them down just a bit so they stay on the dough while baking.
Bake for 9-12 minutes or until lightly golden on top. Under-baking will yield a softer cookie. Let the cookies rest on the cookie sheet for a few minutes before removing to a cooling rack.

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