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
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.