Spicy Avocado-Tomato Cheese Melt

Prep time: 5min
Total time: 20min
Serves: 4
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
1/4 of the recipe
calories
393
fat
28 g
carbs
26 g
protein
13 g
cholestrol
30 mg
fibre
6 g
sodium
454 mg

Directions

  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.

  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.