Use a hearty Italian sliced bread for this colorful grilled sandwich.
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1 medium (1/2 cup) avocado, pitted, peeled
2 tablespoons chopped red onion
1/4 teaspoon salt
1/8 teaspoon pepper
3 to 4 tablespoons Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
8 (about 4 1/2x3-inch) slices Italian bread
8 (2x1/4-inch) slices ripe tomato
4 (3/4-ounce) slices Land O Lakes® Provolone Cheese
Combine avocado, onion, salt and pepper in bowl; mash with fork until well mixed. Set aside.
Melt 1 teaspoon butter in 10-inch skillet over medium-high heat until sizzling. Break 2 eggs into pan; break yolks with spatula. Cook 2-3 minutes or until set on bottom. Turn eggs over; continue cooking until eggs are cooked through. Remove eggs from pan. Cover; keep warm. Repeat with 1 teaspoon butter and remaining 2 eggs.
Spread 1 tablespoon avocado mixture onto 1 side of each bread slice. Top 1 slice bread, spread-side up, with 1 fried egg, 2 slices tomato and 1 slice cheese. Place 1 slice bread, spread-side down, over cheese. Butter outside slices of bread with about 1 teaspoon butter each.
Place 2 sandwiches in same skillet; cook over medium heat, turning once, 2-3 minutes or until golden brown on both sides. Repeat with remaining 2 sandwiches.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
To prevent avocado from browning, prepare avocado mixture just before assembling sandwiches.
Celebrate fresh tomatoes with recipes that show off their bright, full flavor. Tomatoes pair so well with basil, bacon and, of course, cheese.