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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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.

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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: