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READY IN 17 mins

California Melt

Read Reviews (62)

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

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Original recipe makes 4 open-faced sandwiches Change Servings

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms

1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese

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Directions

Preheat the oven broiler.
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.
Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

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PREP 15 mins
COOK 2 mins
READY IN 17 mins

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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 Chipotle puree and a splash of dark tequila (yes tequila!)to the pan. Let the alcohol evaporate and voila, this recipe just got kicked up a notch. I'll make this often. Thanks for sharing.

—Mom_v_3

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Most Helpful Critical Review

Dec 04, 2011

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 a 100 calorie bagel thin half and cut the amount of almonds in half and it was plenty. Overall, it was just very dry! The only thing that made this a melt was that there was a piece of cheese on top.

—Blender Woman

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77 Ratings

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Mar 16, 2009

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!), we decided it needed some 'schmear,' so I used a little basil mayo, which was excellent. Thanks for the recipe!

—SunnyByrd

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Apr 15, 2011

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. I added some basil leaves as well. Overall, very good.

—Jillian

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Feb 07, 2008

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 and flavourful recipe.

—susiekew

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Aug 24, 2009

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 without, they were great! Will definitely make this again!!

—UniCook

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Apr 14, 2009

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

—lisalinton

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May 09, 2008

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 great! healthy too!

—FoodNut

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Nutrition

Calories
335 kcal
17%

Carbohydrates
21.1 g
7%

Cholesterol
26 mg
9%

Fat
22.5 g
35%

Fiber
7.2 g
29%

Protein
15.6 g
31%

Sodium
170 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

California Melt

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 335
Calories from Fat: 202

% Daily Value *
Total Fat 22.5g 35 %
Saturated Fat 6.8g 34 %
Cholesterol 26mg 9 %
Sodium 170mg 7 %
Potassium 542mg 15 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 7.2g 29 %
Protein 15.6g 31 %
Sugars 3.9g
Vitamin A 10 %
Vitamin C 14 %
Calcium 36 %
Iron 17 %
Thiamin 23 %
Niacin 49 %
Vitamin B6 17 %
Magnesium 30 %
Folate 40 %

* 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.