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


  • 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


  • 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.