California Avocado Sandwich

Menu Part: 
Cuisine Type: 

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


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


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.

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