- Level
- very easy
- Prep Time
- 5 min
- Total Time
- 20 min
- Serves
- 4
Ingredients
- 2 tsp
- lime juice
- 10 mL
- 1
- ripe avocado, pitted, peeled and quartered
- 4 slices
- (1/2-in./1 cm thick) artisan bread
- 1/4 cup
- mayonnaise
- 60 mL
- 1 1/2 cups
- baby arugula or baby spinach
- 375 mL
- 8 slices
- ripe tomato
- 1 cup
- shredded jalapeño Monterey Jack cheese
- 250 mL
- 1/4 cup
- coarsely chopped fresh cilantro
- 60 mL
Directions
- Step 1
- Preheat oven to 425°F (220°C). Spread lime juice on a large plate. Slice each avocado quarter lengthwise into 3 pieces. Place avocado on plate; coat with lime juice.
- Step 2
- Place bread slices on parchment paper–lined baking sheet; spread mayonnaise over top of each bread slice. Divide arugula among bread slices. Place 2 slices of the tomato and 3 slices of the avocado on top of each bread slice. Top each with one-quarter of the cheese. Bake for 10 min. or until cheese is melted and bread is lightly toasted. Sprinkle each melt with one-quarter of the cilantro.
Nutritional Facts
- Per:
- Calories:
- 393
- Fat:
- 28
- Saturated Fat:
- 0
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 26
- Fibre:
- 6
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 30 mg
- Protein:
- 13
- Iron:
- Sodium:
- 454 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
