This recipe comes from my husband's side of the family and I have no idea why they are called Taj Mahals, but they are a quick, delicious, open-faced sandwich finished in the broiler. I prefer them vegetarian but Carolyn likes to add some turkey slices for her family.
- Sandwich Bread (I prefer a whole wheat)
- Avocados or Prepared Guacamole
- Tomatoes, sliced
- Red Onion, sliced
- Mushroom, sliced
- Vinegar or lime juice
- Cheese, I used the Organic Cheddar but you can use pretty much any real sliced cheese you like
*These were made depending on what everyone wanted in my family. Some were no cheese, some no mushrooms - this is a recipe where it is fairly easy to be accommodating.
- On a cookie sheet, lay out single slices of bread. (How many will depend on how many you want to serve)
- Mash ripe avocado slices into a quick "guacamole" and add a little salt or garlic salt. If you want to make a full blown guac, be my guest.
- Spread a thick layer of guacamole onto each slice of bread. Layer with vegetables. Drizzle with a tiny bit of vinegar or lime juice (about 1/2 tsp. per slice)
- Top each with a slice of cheese.
- Heat oven on broil. Place in oven on middle rack and keep a close eye on them. You want the cheese melted, bubbly, and starting to brown and the ingredients warmed through but be careful not to burn the bread. These can go from toasted to burnt very quickly so don't walk away. You may need to move the tray to the top rack for a bit if they are getting golden.