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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

Method

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 Serving

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