Open-Faced Guacamole Shrimp Melts

Want a hearty option for sandwich night?  Give spicy open-faced Guacamole Shrimp Melts a try. Loaded up with guacamole, spicy shrimp, melty cheese, and bacon crumbles, they're definitely a tasty warm sandwich treat.

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With layers of fresh guacamole, tender shrimp sauteed in spicy salsa, and ooey-gooey melted cheese sprinkled with bacon crumbles, these open-faced beauties can bring a whole new meaning to "sandwich night." Because they are a unique, fun, and hearty open-faced sandwich treat, for sure.

In addition to being fun and flavorful, Guacamole Shrimp Melts are also pretty easy to make. By taking advantage of prepared guacamole, jarred salsa, and a loaf of grocery store Italian or French bread as the base, these melts come together in about 25 minutes or less.

The sandwich's shrimp are sauteed in salsa, giving them a nice spicy kick. They're then spooned on top of guacamole spread on toasted Italian or French Bread, and topped with cheese. The whole thing is popped under the broiler until the cheese is nice and melty. And then? -- The top gets a sprinkling of crunchy crumbled bacon. Which delivers up a whole lot of deliciousness to enjoy, for sure!

Guacamole Shrimp Melts are a unique, fun, and hearty open-faced sandwich treat.

What's to Love About This Recipe?

• Quick - Guacamole Shrimp Melts come together in about 25 minutes or less, counting cooking time.
• Easy to make - The toughest part is sauteeing the shrimp -- and that's not tough! Turn on the broiler, give a quick saute to some shrimp, and layer up the ingredients on a loaf of French bread -- that's about all this recipe takes to pull together.
• Flavorful - The melts' combination of guacamole, salsa, shrimp, melty cheese, and crumbled bacon is full of flavor, indeed.
• A fun & hearty option for sandwich night - Guacamole Shrimp Melts are a unique, fun, and hearty open-faced sandwich treat.

Open-Faced Guacamole Shrimp Melts Ingredients:

It doesn't take a ton of ingredients to whip up these super tasty Guacamole Shrimp Melts. To make some, you'll need:

• Italian or French Bread - A 14-inch loaf of Italian or French bread, halved lengthwise, serves as the bread foundation of the Guacamole Shrimp Melts.

• Guacamole - A layer of guacamole adds fabulous flavor to the melts. Use your favorite store-bought, or make your own homemade guacamole -- whichever you prefer.

• Shrimp - The star of the sandwich! Choose medium-sized uncooked shrimp, with the shells already removed, for ease of preparation. Large-sized shrimp also work just fine.

• Salsa - Brings the spicy element to the melts. Make your own homemade salsa, or use your favorite jarred salsa in your preferred heat level.

• Monterey Jack or provolone cheese slices - It isn't a "melt" without the cheese! Monterey Jack and provolone both melt easily to create a nice melty, cheesy topping to the shrimp melt. 

• Bacon - Crumbled cooked bacon finishes the melts with a great hit of flavor and a nice little bit of crunch.

How to Make Open-Faced Guacamole Shrimp Melts:

Open-Faced Guacamole Shrimp Melts are quite easy to make.

Simply take a loaf of Italian or French bread and cut it in half lengthwise. Spread each half of the cut bread loaf with some butter. Then broil it just a tad, kind of like you're making garlic bread without, well, the garlic.  

Then spread the bread halves with a generous slathering of guacamole. 

Give about a pound of shrimp a quick saute in salsa to cook them through. Then spoon the shrimp and salsa mixture on top of the guacamole layer. 

Top the shrimp layer with cheese slices. 

And then broil the topped bread halves for a couple of minutes until the cheese is all nice and melty and bubbly.

Once the cheese is melty, remove the "melts" from the oven and sprinkle on a touch of crumbled bacon. Because bacon just makes everything better!

Cut each bread half into a few big hunks and you're ready to serve up the deliciousness.  

Loaded with guacamole, spicy shrimp, melty cheese, and crumbled bacon, Open-Faced Guacamole Shrimp Melts sure make for a wonderfully hearty choice for sandwich night, don't you think?

Check out these other super tasty Tex-Mex recipes:

• Guacamole Grilled Cheese
• Jalapeno Popper Grilled Cheese
• Ground Beef Burrito Bowl Skillet
• Easy Tortilla Lasagna
• Cheesy Sour Cream Rice
• Homemade Enchilada Sauce
• Easy 3-Ingredient Guacamole
• More main dish recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Sandwiches

Tex-Mex

Yield: 4 servings

Author: Tracey | The Kitchen is My Playground

Open-Faced Guacamole Shrimp Melts

Want a hearty option for sandwich night? Give spicy open-faced Guacamole Shrimp Melts a try. Loaded up with guacamole, spicy shrimp, melty cheese, and bacon crumbles, they're definitely a tasty warm sandwich treat.

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 1 14-inch loaf Italian or French bread
• 3/4 to 1 lb. medium-sized uncooked shrimp, shells removed and cleaned
• 3/4 c. prepared salsa
• 2 c. prepared guacamole
• 6 slices Monterey Jack or Provolone cheese
• 4 slices bacon, cooked and crumbled
• 2 T. softened butter or margarine
• olive oil

Instructions

1. Cut bread loaf in half lengthwise. Spread the cut side of each half with approximately 1 tablespoon of the butter. Place bread halves on a foil-lined broiler pan or baking sheet; place under preheated broiler until the butter is melted and the bread is just beginning to get some very lightly browned areas, approximately 2 to 3 minutes depending on your broiler.
2. Preheat a small drizzle of olive oil in a saute pan over medium-high heat. Add shrimp and salsa; saute until the shrimp are cooked through, approximately 4 minutes.
3. Spread the guacamole evenly over the broiled bread halves and then spoon the shrimp and salsa mixture evenly over the guacamole. Top each bread half with three of the cheese slices.
4. Broil for about 2 minutes or until the cheese is melted and bubbly.
5. Remove from the oven and sprinkle with crumbled bacon.
6. Cut each bread half into three (or more) pieces and serve.

TRACEY'S NOTES:

1. Make your own homemade guacamole and salsa, or use your favorite prepared versions from the grocery store.
2. Broiling the bread with butter prior to layering on the guacamole and shrimp/salsa mixture is optional, but we like the texture it provides.
3. Store leftovers wrapped up in the refrigerator. Pop them back under the broiler briefly to warm them back up, or we enjoy them just fine cold.
4. My Mom and Dad have been known to wrap the shrimp melts in foil and enjoy them on-the-go as picnic fare.
5. This is a very flexible recipe ... change it up to suit your personal tastes!

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