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In a small bowl, use a fork to mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley. Set aside.
Top four of the bread slices with the cheese. Spread with the avocado mixture and top with tomato slices. Place the remaining bread slices on top of the tomato slices. Spread top of the bread slices lightly with half of the butter (or margarine).
Heat a large nonstick griddle or 12-inch skillet over medium-high heat. Carefully add the sandwiches, buttered-sides down. Very carefully spread tops with the remaining butter. Cook for 4 to 6 minutes or until golden, turning once.