seagreen92
No more burning the toast while you wait for the cheese to melt. Avocado is rich and creamy, and possibly my new favorite cheese substitute.
When I was in grade school, I lived right by my school and would often choose to come home for a hot homemade lunch instead of eating a meal at the cafeteria. My favorite lunches included: Campbell’s Cream of Chicken Soup (mixed with milk) served with buttered toast, and Campbell’s Tomato Soup (also mixed with milk) served with a grilled cheese sandwich.
When eating cream of chicken soup, I would usually rip up the toast into bite-sized pieces and drop them into the soup–like crackers. The toast would soften a little on the edges and almost turn into a dumpling of sorts.
With grilled cheese and tomato soup, the soup was more of a dipping sauce for the cheese sandwich. I guess I must like soggy toast or something, but I sure have missed eating tomato soup and grilled cheese–especially since it is such a fast and easy meal to prepare.
Growing up, I never knew the tomato soup’s instructions were to mix the condensed soup with water–milk was the home standard. Now, I have learned to enjoy the soup mixed with a can of water instead of milk. I have never tried it with non-dairy milk substitute. Has anybody? How does it taste?
I think that using an avocado was awesome! It didn’t have any artificial flavor tastes. It was just smooth, creamy avocado toast kicked up a notch. Mooove over cheese. I’m going to start eating more tomato soup and grilled avocado sandwiches.
Grilled Avocado Sandwich
Ripe avocado
Bread
Dairy-free butter or spread, coconut oil, or mayonnaise
Salt and Pepper
Peel, pit and mash avocado in a bowl. Salt and pepper the avocado (remember cheese is a little salty, so don’t under-salt the avocado). Butter the outsides of the bread. Spread the avocado mixture in between the two slices of bread with the butter on the outside .
Toast in a pan on the stove top until toasted and lightly browned.
Enjoy the sandwich by itself or dip it in tomato soup.
Simple and delicious. Great one.
I’ll have to try this! I love the combination of tomato soup and grilled cheese and have been playing around with substitutes. I usually make my soup with water, but I have added just a bit (maybe 1/4 cup or less?) of almond milk and it tastes good. I don’t think I’d want to do more or the nuttiness when warmed up would be too strong. For the sandwich part, I often slather miracle whip, minced garlic, and a sprinkle of nutritional yeast on the bread to make my cheese taste, and sometimes added a dash of hot sauce or some basil leaves. It’s not very melty or creamy but tastes good (it’s really the pan-fried part with the salty tang that wins me over).
Mmmm. That sounds delicious, and pan fried toast is so good. I’m glad to know that a little bit of almond milk works well in the tomato soup. I’ll try it next time.