California Avocado Beefsteak Tomato Sandwich

HomeRecipesOtherChef RecipesCalifornia Avocado Beefsteak Tomato Sandwich

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Serves: 12

Ingredients
Instructions

24 slices sourdough bread 12 Tbsp. butter 2 Tbsp. garlic salt 1 1/2 cups California Avocado Aliolii, (recipe follows) 3 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) 6 cups microgreens 1/3 cup +2 tsp. California Avocado oil 6 tsp. fresh lemon juice (from about 1 lemon) California Avocado Aioli (Yield: 1-1/2 cups) 1 ripe, Fresh California Avocados, seeded and peeled 1/4 cup mayonnaise 1 tsp. garlic, minced 1/8 tsp. salt 1/8 tsp. pepper 1/8 Tbsp. smoked paprika 1 tsp. fresh lemon juice 1/2 tsp. Dijon mustard Whiskey Bacon Jam (Yield: 3 cups) 1 oz. California Avocado Oil 1 lb. yellow onion, sliced 1/4" 1 tsp. salt 1 tsp. pepper 12 oz. bacon, ¼" lardons 2 Tbsp. garlic, minced 1/4 cup coconut sugar 1/4 cup whiskey 1/2 tsp. dried thyme 1/2 tsp. dried oregano

California Avocado Aioli

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

Whiskey Bacon Jam

Heat a large sauté pan on high; add in oil just until it smokes.
Add the sliced onions and coat with oil.
Season with salt and pepper and cook for 4 minutes; toss and cook for an additional 4 minutes, until onion starts to brown.
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.
Once bacon is cooked, stir onions and bacon together; stir in garlic and cook until browned, about 1 minute.
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.
Add thyme and oregano, toss and turn off the heat. Let steep for 10 minutes.
Keep warm or cool until ready to use.

Avocado Cut in Whole Slices

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

Assemble, per order:

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