Open-faced Veggie Melt topped with Vegetables

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.

Total Time18
MIN
Ingredients9
Servings4
LevelMedium

Ingredients: 

  • 4 slices of any Nature’s Own 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

Directions: 

  • 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.