Bacon, Arugula, California Avocado and Tomato Sandwiches

HomeRecipesOtherFoodserviceBacon, Arugula, California Avocado and Tomato Sandwiches

Recipe courtesy of Brown’s, a California Café, from Cal Dining at University of California, Berkeley

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Serves: 2

Ingredients
Instructions

3 Tbsp. Herbed Dijonnaise (recipe follows) 4 slices rustic bread, such as a sweet batard 4 1 oz. slices cooked bacon 2 medium tomatoes, sliced 1/2 Fresh California Avocado*, sliced into six slices 1 cup Arugula Mix (recipe follows) 1 pinch kosher salt As needed Olive oil spray Herbed Dijonnaise (Yield: Approximately 4-1/2 cups) 3 cups Dijon mustard 1 1/2 cups Aioli (recipe follows) 3/4 cup chopped fresh thyme or 4-1/2 Tbsp. Herbes de Provence Aioli (Yield: Approximately 1 pint) 3 egg yolks, room temperature 3 Tbsp. water 3 Tbsp. lemon juice 3 Tbsp. Dijon mustard 4 cloves garlic, minced 2 cups olive-canola blend oil 2 tsp. salt Arugula Mix (Yied: 18 cups) 18 cups arugula 1/2 cup olive oil, extra virgin preferred 10 Tbsp. apple cider vinegar 1/2 tsp. cracked black pepper

Spread Herbed Dijonnaise evenly over two slices of bread.
Top each bread slice with 2 slices of bacon, 3 slices of tomato, 3 slices of avocado, ½ cup Arugula mix and a sprinkle of salt.
Cover filling with other bread slices. Spray top slices with olive oil.
Grill each sandwich in a Panini press for 1 minute. Cut in half on the bias and serve.

Herbed Dijonnaise Instructions

Whisk together all ingredients. Cover and refrigerated until needed.

Aioli Instructions

Place yolks, water, lemon juice, mustard and garlic in the bottom of a narrow immersion blender cup.
Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender into the bottom of the cup and turn it on.
As aioli forms, slowly tilt and lift the head of the blender until all the oil is emulsified and the mixture has the texture of mayonnaise. Move the immersion blender up and down, if needed.
Season with salt. Refrigerate for up to 3 days.

Arugula Mix Instructions

Toss arugula with olive oil, vinegar and black pepper. Keep cold until service.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

One-third of a medium California Avocado (50 g) has 80 calories and contributes nearly 20 vitamins, minerals and phytonutrients. Avocados add delicious taste and creamy texture to many recipes, including these for entrées.