1/2 cup Chopped, peeled avocado
2 Hard-cooked eggs, chopped
6 slice Crisply cooked bacon, crumbled
1/4 cup Kraft real mayonnaise
8 slice Whole-wheat bread
1/4 lb Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper, sliced
Soft Parkay margarine
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Combine avocado, eggs, bacon and mayonnaise; mix lightly. For each sandwich, cover one bread slice with Velveeta Mexican cheese spread, approximately 1/4 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.
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