California Avocado Beefsteak Tomato Sandwich

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Serves: 12
24  slices  sourdough bread
12  Tbsp.  butter
Tbsp.  garlic salt
1 1/2  cups  California Avocado Aliolii, (recipe follows)
cups  Whiskey Bacon Jam, (recipe follows)
24  slices  beefsteak tomato, ½" thick
3/4  tsp.  salt
3/4  tsp.  black pepper
24  slices  ripe, Fresh California Avocado, ¼" thick (instructions follow)
cups  microgreens
1/3  cup  +2 tsp. California Avocado oil
tsp.  fresh lemon juice (from about 1 lemon)
    California Avocado Aioli (Yield: 1-1/2 cups)
  ripe, Fresh California Avocados, seeded and peeled
1/4  cup  mayonnaise
tsp.  garlic, minced
1/8  tsp.  salt
1/8  tsp.  pepper
1/8  Tbsp.  smoked paprika
tsp.  fresh lemon juice
1/2  tsp.  Dijon mustard
    Whiskey Bacon Jam (Yield: 3 cups)
oz.  California Avocado Oil
lb.  yellow onion, sliced 1/4"
tsp.  salt
tsp.  pepper
12  oz.  bacon, ¼" lardons
Tbsp.  garlic, minced
1/4  cup  coconut sugar
1/4  cup  whiskey
1/2  tsp.  dried thyme
1/2  tsp.  dried oregano

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


California Avocado Aioli

  1. Smash avocado in a bowl; mix in remaining ingredients until fairly smooth.

Whiskey Bacon Jam

  1. Heat a large sauté pan on high; add in oil just until it smokes.
  2. Add the sliced onions and coat with oil.
  3. Season with salt and pepper and cook for 4 minutes; toss and cook for an additional 4 minutes, until onion starts to brown.
  4. Move the onions to one side of the pan and add bacon on the other side. Cook bacon until crisp, reserving all of the renderings. While bacon is cooking stir onions so they do not burn.
  5. Once bacon is cooked, stir onions and bacon together; stir in garlic and cook until browned, about 1 minute.
  6. Add coconut sugar and toss to incorporate. Once sugar has dissolved deglaze the pan with whiskey; let simmer for 3 minutes or until mixture thickens.
  7. Add thyme and oregano, toss and turn off the heat. Let steep for 10 minutes.
  8. Keep warm or cool until ready to use.

Avocado Cut in Whole Slices

  1. Cut avocado in half lengthwise, seed and peel.
  2. Place cut side of avocado on cutting board; holding knife parallel to board, cut into 4 ¼” slices per half.

Assemble, per order:

  1. Warm Whiskey Bacon Jam to spreadable consistency.
  2. Butter 2 slices of sourdough bread edge to edge then season with ½ tsp. garlic salt; toast until golden brown.
  3. Spread both untoasted sides of bread with 1 Tbsp. Californian Avocado Aioli.
  4. Spread ¼ cup Whiskey Bacon Jam evenly on top of aioli on bottom slice of bread.
  5. Place 2 tomato slices on top; season with 1/6 tsp. each salt and pepper.
  6. Top with 2 avocado slices and ½ cup microgreens. Drizzle with 1 ½ tsp. avocado oil and ½ tsp. lemon.
  7. Place second piece of bread on top of microgreens.
  8. Serve whole or cut in half.

*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.

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Chef Jason Hernandez, Blade & Tine Culinary Consulting

Recipe created by Chef Jason Hernandez, Blade & Tine Culinary Consulting.

In 2019, Jason Hernandez started his own culinary consultancy. At this point in his career, he’s right where he wants to be: creating innovative menus and dishes for a growing roster of foodservice clients.

He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado. Three years later, he was studying for a degree in architectural engineering when the idea of career in foodservice began to gel. He discovered he enjoyed his part-time jobs in restaurants far more than his course studies. So, armed with a vision—to create great food in a pleasing environment—a solid work ethic and drive, Jason began to accumulate the titles and positions that lead to culinary and operational leadership.

At 19, he was promoted to his first Sous Chef position at a local steakhouse. At 21, he was appointed Executive Chef/Banquet Chef at Wynkoop Brewing Company in Denver. From Wynkoop, he served as Executive Kitchen Manager for Old Chicago Restaurants in Denver. In 2006 , he joined BJ’s Restaurants & Brewhouse. Over the next ten years, he rose through the BJ’s ranks, starting as Regional Kitchen/Operations Manager, advancing to Senior Manager of Culinary and Kitchen Operations, and ending as Director of Kitchen Operations and Development.

After BJ’s and prior to launching his own culinary consultancy, he spent one year as Director of Culinary Operations at St Elmo’s Steakhouse and another year with similar responsibilities at Harry & Izzy’s in Indianapolis before returning west to accept the position of VP of Kitchen Operations for LA-based Eureka Restaurant Group, a full-service gourmet burger concept.

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