Recipe

Avocado Tuna Grilled Cheese Sandwich

Yields: 4 sandwiches

1 large ripe avocado, mashed

1/4 cup Greek plain yogurt

12 oz can of tuna, drained

1/4 cup finely chopped pickles

1 Tbs pickle juice

8 thin slices of Colby Jack cheese

8 slices of 100% stone-ground whole wheat bread

4 Tbs coconut oil (I’m OBSESSED with coconut oil. It’s one of my favorite healthy fats!)

 Preheat large skillet on LOWMEDIUM heat. Coconut oil is considered a ‘high heat’ oil meaning it cooks hotter at a lower temperature than other oils. Since you’ll be ‘frying’ this sandwich with coconut oil, start with a lower heat or you’ll burn your sandwich.

 In a medium-sized bowl, mixtogether the avocado and plain yogurt. Add the tuna, pickles, and pickle juice and stir well. Scoop about 1/3 cup on one slice of whole wheat bread and spread out evenly. Top with 2 slices of cheese and another piece of bread. Spread 1/2 Tbs of coconut oil on one side and place oil-side-down onto skillet. Spread another 1/2 Tbs of coconut oil on the top.

 Grill until lightly browned (about 4 to 5 minutes) and flip over. Continue grilling until cheese is melted. Repeat with remaining 6 slices of bread, avocado tuna mixture, and cheese.

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SKU:
Acdtnmlt - Recipe
Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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