Hummus and Avocado Salad Sandwiches

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Sourdough bread

  French or vienna

  8 slice, medium or 512g

• Hummus

  Commercial

  ½ cup or 123g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Arugula

  Raw

  1 cup or 20g

• Gruyere cheese

  ½ cup, shredded or 54g

Directions

1. Lightly coat an unheated panini griddle, indoor electric grill, or large nonstick skillet with cooking spray. Heat according to manufacturer's instructions or over medium heat.
2. Spread hummus on one side of each bread slice and sprinkle with black pepper. Divide avocado slices among half of the hummus-topped slices. For each sandwich, top avocado with 1/4 cup arugula and 2 tablespoons shredded cheese. Place remaining bread slices on top, hummus side down, and press lightly.
3. Place sandwiches on the griddle, grill, or skillet, cooking in batches if needed. If using a griddle or grill, close the lid and grill for 2 to 3 minutes until the bread is toasted. For a skillet, place a heavy saucepan on top of the sandwiches and cook for about 2 minutes until the bottoms are toasted. Carefully remove the saucepan, turn the sandwiches, and replace the saucepan to toast the other side for about 2 more minutes.

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