Monterey Veggie Melts
You won’t miss the meat in this open-faced vegetarian delight. It’s piled high with fresh ingredients like avocado, tomato and Monterey Jack, then broiled until the cheese is bubbly and brown.
4 slices Nature’s Own 12-Grain Bread, toasted
2 tablespoons chopped oil-packed sun-dried tomatoes
1/4 cup light mayonnaise
1 cup alfalfa sprouts
3 thin slices vidalia onion, separated into rings
1 avocado, sliced
8 tomato slices
4 (1-ounce) slices or 1 cup shredded Monterey Jack cheese
salt and pepper to taste
Combine mayonnaise and sun-dried tomatoes in small bowl.
Spread evenly over 1 side of each bread slice.
Place on baking sheet.
Top evenly with sprouts, onion, avocado and tomatoes; season tomatoes with salt and pepper.
Top with cheese. Broil 2-3 minutes or until cheese melts and is lightly browned.