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California Melt

California Melt

  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    17 m
ORNERY

ORNERY

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mom_v_3
79

Mom_v_3

2/6/2009

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.

SunnyByrd
65

SunnyByrd

3/16/2009

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!

Jillian
44

Jillian

4/15/2011

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.

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