Yummy Avocado sandwiches

I have some mouthwatering delicious avocado sandwich recipes for you to try.

Don’t forget if you want a free recipe book, leave your email in the comments box.

First some words of wisdom

Avocado and Chicken Tortas

1 fully ripened Mexican avocado

2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved

Salt and freshly ground black pepper, to taste

8 ounces grilled chicken breast, sliced

1 cup shredded iceberg or romaine lettuce

1 tomato, sliced

2/3 cup mashed black beans, divided

1/4 cup pickled jalapeño pepper slices

Cut lengthwise around the middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.

In a small bowl, mash avocado.

To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with

salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and

jalapeño pepper slices. Firmly press tops of rolls on tortas.

Yield: 2 sandwiches

 ************************

Avocado Bacon Sandwiches

  1/4 pound bacon slices, chopped

1 ripe avocado

1/2 teaspoon lemon juice

Salt and pepper, to taste

3 tablespoons butter softened

4 large slices whole-wheat bread

Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and

remove seed. In a bowl, mash avocado, then stir in lemon juice, salt, and pepper. Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices buttered sides down, and press together. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

 *************************

 

  Avocado Chicken Melt

 4 boneless skinless chicken breast halves

1/2 cup cornmeal

1 teaspoon garlic salt

2 tablespoons vegetable oil

1/2 firm-ripe avocado peeled and sliced thin, divided

1 cup shredded Monterey jack cheese

4 wheat bread slices toasted

1/2 cup plain yogurt

1/4 cup chopped sweet red bell pepper

Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic

wrap and pound to flatten to 1/4-inch thickness.

In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to coat well. In a large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted. Place each chicken breast on a slice of toast. Top with remaining avocado slices. In a small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

 ************************

Avocado Monte Cristo

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 pounds)

48 (1 ounce) slices sliced roasted chicken or turkey (3 pounds)

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.

Have a blessed day.