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Prep Time
5 mins
Total Time
20 mins


2 tsp
lime juice
10 mL
ripe avocado, pitted, peeled and quartered
4 slices
(1/2-in./1 cm thick) artisan bread
1/4 cup
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
28 g
26 g
6 g
30 mg
13 g
454 mg
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