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Spicy Avocado-Tomato Cheese Melt
Makes 4
By Sobey's


  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
  • 2 tsp (10 mL) lime juice
  • 1 ripe avocado, pitted, peeled and quartered
  • 4 slices (1/2-in./1 cm thick) artisan bread
  • 1/4 cup (60 mL) mayonnaise
  • 1 1/2 cups (375 mL) baby arugula or baby spinach
  • 8 slices ripe tomato
  • 1 cup (250 mL) shredded jalapeño Monterey Jack cheese
  • 1/4 cup (60 mL) coarsely chopped fresh cilantro