Yield: 4 Servings
|½ cup||Chopped; peeled avocado|
|2||Hard-cooked eggs; chopped|
|6 slices||Crisply cooked bacon; crumbled|
|¼ cup||Kraft real mayonnaise|
|8 slices||Whole-wheat bread|
|¼ pounds||Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; sliced|
|Soft Parkay margarine|
Combine avocado, eggs, bacon and mayonnaise; mix lightly. For each sandwich, cover one bread slice with Velveeta Mexican cheese spread, approximately ¼ cup avocado mixture and second bread slice. Spread sandwich with margarine. Grill until lightly browned on both sides. 4 sandwiches.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .