Tomato & Avocado Sandwich with Mozzarella

Good morning.

Hi, how are you?  No, I haven’t died…  Thanks for all your emails, phone calls, and twitter concerns making sure I’m okay.  Really…  I’m fine.  I’ve just been a little busy…  Doing “collegiate” things and such.  Na-ht.

My sister and her hungry appetite came down to visit a couple weekends ago, I finished up one hell of a week of midterms, and I spent the last week and a half traveling up and down the southeastern shore on Spring Break.

I’m exhausted and ready to sleep in a bed covered in pillows and comforters without waking up in a pool of water (um, hello camping) covered in itchy mosquito bites.  Not to mention that my cute, red Toms certainly received a hefty use walking around Disney World for four days.  Now my feet have been sore for a solid week.  No bueno.

So I’m back.  Back from a week of camping and s’mores eating.  Back from damp sleeping bags and sore feet.  Back from riding roller coasters and seeing Disney princesses.  Back from eating my way through Mickey Mouse peanut butter cups, Ghirardelli chocolate-covered waffle cones, espresso chip muffins, sweet potato fries, chocolate-filled croissants, and suger-coated cinnamon buns as big as the size of my face.

Believe me, I would love nothing more than to eat this way everyday of my life.  But since I can’t, and since I’m back from vacation where vegetables and real food actually do exist, I’ll settle for this healthy homemade sandwich.

What happens when you combine cheese, avocado, and tomatoes?

This.  Because I had no meat but surprisingly all these other ingredients in my kitchen, which NEVER happens…  So it’s a sign, right…  Right?  Well, sorta.

Tomato & Avocado Sandwich with Mozzarella

(yields 2 sandwiches)


4 slices whole wheat bread, toasted

1/4 cup avocado, mashed or pureed

1/4 teaspoon sea salt

1/2 cup part-skim mozzarella cheese, shredded

1/2 cup grape tomatoes, sliced


Toast each piece of wheat bread.  Meanwhile, mash avocado using a fork in a small bowl.  Stir in salt and blend until smooth.  Cut tomatoes into slices and set aside.

Once all four pieces are toasted, remove and place on the counter.  Spread 1 tablespoon on each piece.  Divide the mozzarella among the four pieces of toast and top each slice with tomatoes.  Assemble the sandwiches by placing one prepared slice on top of another.

Serve immediately while warm.

Nutritional information (per sandwich): 342 calories, 14g fat (4 sat, 4.5 mono, 2.75 poly), 46g carbs, 18.5g protein, 8.5g fiber

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10 Responses to “Tomato & Avocado Sandwich with Mozzarella”
  1. artistmum says:

    This sandwich looks so yummy, I think I’ll make one today since I do have an avocado waiting to be used! Thanks for the idea :)

  2. kale @ tastes good to me! says:

    I love mashed up avocado! The green is so pretty, and I’m happy you saved your avocado from a moldy death!

  3. glowkitchen says:

    mmmm looks delicious! I love your blog design and content! Happy to be a new reader.

  4. This amazing sandwich is right up my alley! I love all thing avocado and this is such a great combination! :)

  5. And how could anyone not love a cheese and avocado sandwich!? :)

    I’m more on salads for lunch these days but you’ve definitely given me a caprese salad (with LOTS of basil) sort of craving…. yum!!!

  6. Mary says:

    This sounds like a great recipe for a panini. I think I will try it that way.

    And, by the way, which Disney princess would YOU be?

  7. EveryCraving says:

    Sounds like you had fun! That sandwich sounds delicious, then again anything with avocado + cheese is amazing. It’s funny, I’m the exact opposite. I love vegetarian lunches but I must to have my meat at dinner!

Check out what others are saying...
  1. [...] nom. Good thing Spring Break is over and I don’t need to worry about [...]

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