- Prep Time
- 5 mins
- Total Time
- 20 mins
- 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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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 393
- Fat:
- 28 g
- Carbs:
- 26 g
- Fibre:
- 6 g
- Cholesterol:
- 30 mg
- Protein:
- 13 g
- Sodium:
- 454 mg
