California Melt

California Melt

ORNERY

"A satisfying open-face vegetarian sandwich with avocado, almonds and mushrooms."
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Ingredients

17 m servings 335 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven broiler.
  2. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
  3. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 79
  1. 99 Ratings

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Most helpful positive review

I'd give this sandwich a 4.5* rating for being quick delicious and healthy. The only change I made was to the mushrooms. I sauteed them until lightly browned, then added about 1/2 tsp of Chipo...

Most helpful critical review

I didn't care very much for this. I like all of the ingredients, but they didn't seem to go together. The flavors and textures did not combine for some reason. The only changes I made was using ...

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I'd give this sandwich a 4.5* rating for being quick delicious and healthy. The only change I made was to the mushrooms. I sauteed them until lightly browned, then added about 1/2 tsp of Chipo...

Yummy little guys! I did mine on whole grain & flax english muffins - I thought it might need a sturdy base. After discussing this sandwich with a couple of people from the recipe exchange (Hi!)...

Fabulous sandwich that's easy to put together for a quick lunch! I added a bit of Hellman's light mayo to the toasted bread. I also seasoned my tomato with a bit of salt and cracked black pepper...

Delicious and healthy. I think next time I might serve the tomato on the side and lightly saute the mushrooms. I added a squirt of lemon because I love lemon with avocado. Thanks for the quick a...

Fast, easy and delicious! I omitted the almonds, but did everything else as said, and my mom and I loved it! I agree with the other comments on sautéing the mushrooms beforehand, but even with...

what a great vegetarian sandwich! too bad I'm a downright carnivore, I added some microwavable chicken strips and substituted some extra virgin olive oil instead of almonds, but it still tasted ...

Flavors taste so good together. Also great in a wrap.

This was delicious. I added a little olive oil mayo with basil and sauteed the mushrooms first. Even my picky kids gobbled this right up!

Simple, fresh taste; easy to adjust flavors for any palate. This recipe makes enough for four SMALL sandwhiches. Double the ingredients if you are using full-sized bread or want a very hearty ...

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