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

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources