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8 thick slices crusty bread, buttered
1 ripe avocado
1 tsp lemon juice
dash of salt
dash of pepper
Mexican-blend cheese
Pinch of chili powder
Lightly butter slices of bread and plce buttered side down on cutting board. Mash avocado in bowl with lemon juice and salt and pepper. Spread avocado mixture on 4 of the breda slices. Top with a few slices of plum tomato and spinkle generously with shredded Mexican-blend cheese. Close sandwiches with remaining bread slices, butter side up. Sprinkle sandwiches lightly with chili powder on both sides. Grill in a non-stick skillet (or your George Foreman!) over medium heat until bread is golden and cheese is melted, turning once. Have some cut-up peppers with salsa or bean dip on the side.
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