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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


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

378 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 23 mg cholesterol; 516 mg sodium. 461 mg potassium; 49 g carbohydrates; 5 g fiber; 6 g sugar; 14 g protein; 0 g trans fatty acid; 874 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 161 mcg folate; 0 mcg vitamin b12; 208 mg calcium; 3 mg iron;


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