ingredients
4    thin slices  sourdough bread
2    small  ripe avocados, seeded, peeled, and cut up
1/2   teaspoon   ground cumin
1      large tomato, sliced
4      slices reduced-fat Monterey Jack cheese*
1 - 2    tablespoons   red or green jalapeno jelly
1 - 2    teaspoons   lime juice
2    cups   arugula
directions
Preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 2 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Meanwhile, in a medium bowl combine avocados and cumin. Coarsely mash with a fork or potato masher (mixture should still be chunky). Spread avocado mixture on toasted bread slices. Top with tomato and cheese slices; set aside.
In a medium microwave-safe bowl microwave jelly on 100 percent power (high) for 20 to 30 seconds or until melted and slightly bubbly. Stir in lime juice; cool. Add arugula to jelly mixture; toss to coat.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until cheese is melted. To serve, top sandwiches with arugula mixture.
Tip
*Tip:
If you can't find reduced-fat Monterey jack cheese slices, then slice 3- to 4-oz from a block of reduced-fat Monterey jack cheese and divide evenly among sandwiches. Or replace the reduced-fat Monterey Jack cheese slices with reduced-fat slices of cheddar cheese.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 378, Fat, total (g) 15, chol. (mg) 23, sat. fat (g) 5, carb. (g) 49, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 6, pro. (g) 14, vit. A (IU) 873.51, vit. C (mg) 11.59, Thiamin (mg) 0.36, Riboflavin (mg) 0.28, Niacin (mg) 4.51, Pyridoxine (Vit. B6) (mg) 0.24, Folate (µg) 160.58, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 516, Potassium (mg) 461, calcium (mg) 208, iron (mg) 3.3, Percent Daily Values are based on a 2,000 calorie diet