Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Rye Bread | 1 slice (32g) | 83 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Caraway | not in our table | 0 |
| Alfalfa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 slices light caraway rye bread
- 2 Tbsp butter or margarine
- 2 1-oz slices Monterey Jack cheese
- 1 medium California Avocado, peeled, pitted and sliced thinly
- 4 large slices tomato
- 4 slices sweet onion (Vidalia, Texas, Spanish, etc.)
- ½ Cup alfalfa sprouts
- no-stick spray
- =
Directions
Spray no-stick on a griddle or skillet (preferably cast iron) and heat til hot, but not smoking.
Butter one side of each slice bread, and place buttered side down on griddle.
Place one slice cheese on each slice bread, as for grilled cheese.
On one slice, layer bread with onions, sprouts and tomatoes.
Arrange avacado slices on top, turning them to make a heart shape.
Remove from heat and top with second slice bread.