Grilled Cheese with Creamy Jack and Fruit-Glazed Avocado

Ingredients

• 1 ripe avocado from Mexico, peeled, pitted and cubed
• 2 tablespoons mango jam
• 1 teaspoon fresh lemon juice
• 1 tablespoon minced red onion
• Salt and black pepper to taste
• 2 tablespoons butter with canola oil
• 2 teaspoons Dijon mustard
• 4 slices country white bread
• 4 thin slices Monterey Jack cheese

Step 1

Cut the avocado in half and remove the pit. Score the flesh in a criss-cross pattern, then scoop out the little cubes into a bowl. Warm up the mango jam in the microwave for about 20 seconds until it’s nice and runny, then gently mix it into the avocado along with some lemon juice, finely chopped red onion, salt, and pepper.

Step 2

In a separate bowl, combine the butter-canola blend with the Dijon mustard until smooth. Spread this mixture evenly on one side of each bread slice, then flip them over so the buttered side is down on your cutting board.

Step 3

Layer the cheese on the plain side of the bread, then spread the avocado mixture on top. Carefully place the other slice of bread on top, buttered side facing out.

Step 4

Heat a non-stick skillet over medium-high heat and cook the sandwiches for about 2 to 3 minutes on each side, until they turn golden brown and crispy. Slice them in half diagonally and enjoy!