California Avocado Sandwich

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
24

A simple vegetarian sandwich served on flatbread or pita with a side of California Avocado Potato Salad.

Ingredients

3⁄4 cup white wine vinegar, divided
1⁄2 tbsp. chopped fresh garlic
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper
1 cup olive oil
2 cups chopped sweet onion
2 cups chopped sun-dried tomatoes
24 loaves flatbread or pita (6-in. diameter)
Hearts of romaine, as needed
Grated Romano cheese, as needed
12 California avocados
California Avocado Potato Salad (see recipe)

California Avocado Potato Salad:
1⁄3 cup fresh lemon juice
2 tsp. minced garlic
3⁄4 cup mayonnaise
1⁄4 cup olive oil
1 lb. 4 oz. diced, cooked red new potatoes
1 cup diced celery
1 cup chopped sweet onion
1-2 California avocados
1⁄2 cup chopped cilantro
Cilantro sprigs, as needed

Steps

1. Make vinaigrette by whisking 1⁄2 cup vinegar with garlic, salt, pepper, and oil. Reserve.

2. Combine onion, sun-dried tomatoes, and remaining 1⁄4 cup vinegar; reserve.

3. Fold avocados into reserved filling mixture.

4. Per order, brush one round of bread with 1 tbsp. vinaigrette. Arrange 1 or 2 leaves romaine in center of bread and top with 1⁄2 cup avocado mixture. Garnish with cheese. Serve with California Avocado Potato Salad.

California Avocado Potato Salad:

1. To make dressing, mix lemon juice and garlic; stir in mayonnaise and olive oil; reserve.

2. Combine potato, celery, and onion; fold in reserved dressing.

3. Just before serving, dice California avocados; gently fold avocado and cilantro into salad mixture. Garnish with cilantro sprigs.

Yield: 24 (1⁄2 cup) servings.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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