From: Marco's Café, Portland, OR. Yield: 1 serving.
2 slices rustic Como bread
2 oz. aioli
2 oz. Brie, sliced
1 oz. Asiago, grated
½ fresh large California Avocado (about 8 oz.), sliced
2 slices tomato
1 tsp. olive oil
Preheat grill pan in oven to 350°F. Spread aioli on each slice of bread. Top one slice with sliced Brie and the other slice with grated Asiago. Drizzle olive oil on grill pan or sheet pan, and place bread slices on top. Grill or toast until cheese melts. Place tomato slices and avocado slices on bread slices and press together to create a sandwich. Cut in half and serve.