Avocado and mushroom toastie

    (101)
    17 min

    A super healthy and satisfying toastie that's great for lunch or a hearty snack. Multigrain bread is topped with slices of avocado, mushrooms, almonds, tomato and - of course - cheese.


    90 people made this

    Ingredients
    Serves: 4 

    • 4 slices multigrain bread, lightly toasted
    • 1 avocado, sliced
    • 100g sliced mushrooms
    • 5 tablespoons flaked almonds, toasted
    • 1 tomato, sliced
    • 4 slices Gruyere or Edam cheese

    Method
    Prep:15min  ›  Cook:2min  ›  Ready in:17min 

    1. Preheat the oven grill.
    2. Lay the toasted bread out on a baking tray. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds and tomato slices. Top each with a slice of cheese.
    3. Grill the toasties until the cheese melts and begins to bubble, about 2 minutes. Serve warm.

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    Reviews & ratings
    Average global rating:
    (101)

    Reviews in English (81)

    by
    84

    I'd give this sandwich a 4.5* rating for being quick delicious and healthy. The only change I made was to the mushrooms. I sauteed them until lightly browned, then added about 1/2 tsp of Chipotle puree and a splash of dark tequila (yes tequila!)to the pan. Let the alcohol evaporate and voila, this recipe just got kicked up a notch. I'll make this often. Thanks for sharing.  -  06 Feb 2009  (Review from Allrecipes US | Canada)

    by
    69

    Yummy little guys! I did mine on whole grain & flax english muffins - I thought it might need a sturdy base. After discussing this sandwich with a couple of people from the recipe exchange (Hi!), we decided it needed some 'schmear,' so I used a little basil mayo, which was excellent. Thanks for the recipe!  -  15 Mar 2009  (Review from Allrecipes US | Canada)

    by
    46

    Fabulous sandwich that's easy to put together for a quick lunch! I added a bit of Hellman's light mayo to the toasted bread. I also seasoned my tomato with a bit of salt and cracked black pepper. I added some basil leaves as well. Overall, very good.  -  14 Apr 2011  (Review from Allrecipes US | Canada)

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