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 LOW–MEDIUM 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.
