Butter
8 slices rye bread
Ranch dressing to taste
16 slices domestic sharp Cheddar cheese
1 small cucumber, thinly sliced
1 large avocado, peeled and sliced
1 large tomato, sliced
Butter outside of bread slices. Spread ranch dressing on 4 bread slices; top other 4 slices with Cheddar cheese, cucumber, avocado and tomato. Place remaining bread slices on top.
Place sandwich on grill and cook until bread is browned and cheese begins to melt, about 3 to 5 minutes on each side.
Makes 4 sandwiches.
Recipe by Simone Jenkins
Zingerman’s Deli
Ann Arbor, MI