As many of you already know we set aside our Monday featured articles for the promotion of the Meatless Monday food program. By doing this, we are able to share information about a program designed to have individuals take one day a week off from eating meat. Not only does this make the individual healthier, but it gives them a way to help do their part in helping the planet.

The recipe we are sharing today comes from Food Farm, a mobile food truck in San Diego, California.

Food Farm Avocado Melt

Food Farm Avocado Melt


  • 2 slices thick whole wheat bread
  • Arugula walnut pesto (see below)
  • 2 slices Swiss cheese
  • 1/2 avocado, sliced
  • Crisp bacon (Optional for those following meatless Monday)


Smear pesto onto one side of each slice of bread.

Top with the Swiss cheese.

Place non-cheese side of bread slices onto hot grill or pan to toast and melt cheese (tenting the bread helps to steam and cook faster).

Once the cheese is melted place sliced avocado & bacon onto cheese.

Close sandwich and enjoy!

Yield: 1 serving

Food Farm Arugula Walnut Pesto


  • 1/2 cup walnuts
  • Zest of 1 lemon
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 900 grams arugula
  • 1/2 cup basil
  • Juice of 1 lemon
  • 1 cup olive oil
  • Salt, pepper, water to taste and consistency


Combine walnuts, lemon zest, garlic and cheese in a food processor until smooth.
Keeps for up to 1 week in the refrigerator.

Yield: 12 servings


Food Farm

Twitter: @foodfarmsd

We are a family owned & operated Food Truck devoting ourselves to local, sustainable, organic and hand-made food!

San Diego, CA ·