A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa. Serves 12 3/4 cup garlic mayonnaise (aioli) 24 slices firm white sandwich bread 6 California avocados (3 pound) 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound) 24 (1 ounce) slices sliced Jalapeno Jack cheese 16 eggs, beaten 1 teaspoon salt Unsalted butter, as needed 3 cups fresh fruit salsa of choice 12 fresh cilantro sprigs Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices.
Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve. Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve. Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
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