Tomato, Cheese, and Avocado Sandwich

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“This is one of my favorite sandwiches! I usually use a wonderful white horseradish cheddar cheese rather than provolone, but it's kind of hard to find and the provolone is tasty, too. :) I've tried it on a lot of different breads, but I think that Oroweat's Carb Counting Multigrain Bread (when I'm being good) and Poulsbo Bread (when I'm bad) are my favorites for this sandwich.”

Ingredients Nutrition

  • 2 slices of your favorite French bread or 2 slices Italian bread or 2 slices potato bread or 2 slices whole grain bread (what-have-you)
  • 12 teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
  • 12 teaspoon Dijon mustard
  • 2 -3 drops balsamic vinegar, to taste
  • 1 slice provolone cheese
  • 1 slice prosciutto or 1 slice ham (an extremely thin slice) (optional)
  • 12 ripe avocado, pitted,peeled,and in slices
  • 4 slices ripe tomatoes (thin slices)
  • salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
  • 1 leaf romaine lettuce or 14 cup alfalfa sprout (I often leave this off)


  1. If you like your sandwiches toasted, go ahead and toast your bread.
  2. Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
  3. Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
  4. Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
  5. Note: using a fully ripe avocado is very important.

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