Avocado and Heirloom Tomato Grilled Cheese on Rye - Canyon Bakehouse

Avocado and Heirloom Tomato Grilled Cheese on Rye

Avocado and Heirloom Tomato with dried herbs, seasonings and gooey fontina cheese grilled on Rye Style Bread.


  • 2 Tbsp. Olive Oil

  • 1 tsp. Dried Herbs and Seasonings Blend

  • Red Pepper Flakes, to taste

  • Salt and Pepper, to taste

  • 2 Thick Heirloom Tomato Slices

  • 3 Thick Avocado Slices

  • 2 oz. Sliced Fontina Cheese

  • 2 Slices Canyon Bakehouse Rye Style Bread, buttered


  1. In a small bowl, whisk together the olive oil, dried herbs and seasonings, red pepper flakes, salt and pepper. Add the tomato slices and marinate at room temperature for 30 minutes.
  2. Assemble the sandwiches with marinated tomatoes, avocados and fontina on Rye Style bread, buttered sides out.
  3. Grill the sandwich in a non-stick skillet over medium heat until the cheese is melted, and the bread is golden on both sides.

Difficulty: Easy
Prep: 5 min
Cook: 5 min
Servings: 1

We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask your consent to set the cookies. Learn more.