Recipe: avocado monte cristo sandwiches
Avocado Monte Cristo
A signature sandwich served west-coast design. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro as well as salsa.
3/4 cup garlic mayonnaise (aioli).
24 pieces firm white sandwich bread.
6 The golden state avocados (3 extra pound).
48 (1 ounce) pieces sliced baked chicken or turkey (3 pound).
24 (1 ounce) pieces cut Jalapeno Jack cheese.
16 eggs, whipped.
1 teaspoon salt.
Unsalted butter, as needed.
3 cups fresh fruit salsa of option.
12 fresh cilantro sprigs.
Spread 1/2 tbsp garlic mayonnaise on one side of each piece of bread. Cover 12 pieces of bread with avocado pieces. Top each with 2 slices of poultry or turkey and 1 piece cheese. Cover each with remaining piece 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 combination, coating well. Brown in hot butter, regarding 2 mins per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
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