Foodie Friday sandwich option gives you crispy, creamy, a little spice and a little tart all in one bite with in laid-back, West Coast style. (Dude!)

Kathy Whyte/ WNBF News

California-Style Avocado Grilled Sandwich (Prep. time 15 minutes)

Sour dough or other artisan bread (I used a rosemary sour dough loaf, medium thick slice)

2 slices pepper jack cheese

¼ C. roasted tomato (if purchased on the olive bar, drain excess oil)

¼ ripe avocado, sliced

(optional add-ins: kale, spinach, sliced mushrooms, mashed black beans)

Soft margarine (You can use butter, but the vegetable-based margarine allows for higher heat before burning. If you are using a non-stick sandwich press, no margarine or butter is necessary.)

Heat a skillet over medium-high. Assemble sandwich and butter the outside of the top piece of bread. Flip the butter-side down into the hot pan and quickly butter the exposed side.  Lightly press with a spatula and carefully flip when browned, Reduce heat (or even turn the burner off, especially if you are using an electric stove) and brown the other side, also gently pressing.  You can also make this using a sandwich or Panini press like the Cuban sandwich was made in the recipe posted January 26, 2018.  Feel free to use any kind of bread you  like and, for a different technique, you can use a sandwich roll, assemble your filling, wrap in aluminum foil and bake in a 350 degree toaster oven for 8-10 minutes until cheese is melted and the roll is crunchy and flaky.