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Avocado Melts with Arugula

Make a vegetarian sandwich super-satisfying by incorporating big flavors (jalapeno jelly, arugala) and rich textures (avocado, cheese).

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  • Makes: 4 servings
  • Serving Size: 1 sandwich
  • Makes: 4 sandwiches
  • Start to Finish: 30 mins

Avocado Melts with Arugula

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Return sandwiches to broiler. Broil for 2 to 3 minutes more or until cheese is melted. To serve, top sandwiches with arugula mixture.

From the Test Kitchen

*Tip:

If you can't find reduced-fat Monterey jack cheese slices, then slice 3- to 4-oz from a block of reduced-fat Monterey jack cheese and divide evenly among sandwiches. Or replace the reduced-fat Monterey Jack cheese slices with reduced-fat slices of cheddar cheese.

Nutrition Facts (Avocado Melts with Arugula)

  • Per serving:
  • 378 kcal cal.,
  • 15 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 23 mg chol.,
  • 516 mg sodium,
  • 49 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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