Monday, May 18, 2015

It's Yummy Monday -- Avocado Melts

Avocado Melts with Arugula

As soon as the warm weather takes over, I love to make a simple open-faced sandwich for dinner using the freshest ingredients. I found this one on and have made it "my own" by switching up the ingredients - turkey breast, ham, bruschetta, grilled shrimp....have fun and try different ways to make this your own quick go-to meal! ENJOY!

  • 4 thin slices sourdough bread
  • 2 small ripe avocados, seeded, peeled, and cut up
  • 1/2 teaspoon ground cumin
  • 1 large tomato, sliced
  • 4 slices reduced-fat Monterey Jack cheese*
  • 1 - 2 tablespoons red or green jalapeno jelly
  • 1 - 2 teaspoons lime juice
  • 2 cups arugula
Preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 2 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Meanwhile, in a medium bowl combine avocados and cumin. Coarsely mash with a fork or potato masher (mixture should still be chunky). Spread avocado mixture on toasted bread slices. Top with tomato and cheese slices; set aside.
In a medium microwave-safe bowl microwave jelly on 100 percent power (high) for 20 to 30 seconds or until melted and slightly bubbly. Stir in lime juice; cool. Add arugula to jelly mixture; toss to coat.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until cheese is melted. To serve, top sandwiches with arugula mixture.

No comments:

Post a Comment