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 (4" x 2-1/2" x 1-3/4") or 512g

• Hummus

  Commercial

  ⅓ cup or 82g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Arugula

  Raw

  1 cup or 20g

• Gruyere cheese

  ½ cup, shredded or 54g

Directions

1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Heat according to manufacturer's directions or heat over medium heat.
2. Spread the hummus one side of each slice of bread. Sprinkle with black pepper. Divide avocado slices among half of the hummus topped slices. For each sandwich, top avocado slices with 1/4 cup of the arugula leaves and 2 tablespoons of the shredded cheese. Place remaining bread slices on the cheese, hummus side down. Press down lightly.
3. Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook about 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet (it may be hot). Turn sandwiches; top again with the saucepan or skillet. Cook about 2 minutes more or until bread is toasted.

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