1 8 ounce cube of vegan pepperjack cheese (or dairy cheese if you prefer)*, sliced
½ - 1 avocado, sliced (or cut how you like it)
½ steak tomato, sliced
8 pieces of GF bread (or bread of your choice)
Coconut oil (for spreading instead of butter)
*If using non GF bread, the slices are bigger so you may need more cheese, avocado & tomato.
Instructions
Using coconut oil, coat one side of each slice of bread with the oil. Place oiled sided down on a griddle, heated to 300 degrees, or a greased frying pan over low-medium heat.
Place cheese on top of bread. Let the cheese melt a little bit before adding the avocado and tomato.
Finally, place another slice of bread on over the tomato and avocado, with oil side facing up.
Once browned on one side, flip (about 3 minutes). Wait another 1-3 minutes to brown the other side of the sandwich.
Once browned, remove from griddle, slice in half and enjoy!!
**Serve with tomato soup or it's great with a vegetable noodle soup or chicken noodle if you eat meat.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/10/05/avocado-tomato-pepperjack-grilled-cheese/