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40 slices thick, Texas Toast-style bread, crusts removed, cut into 4” squares

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1 1/2 cups butter, softened

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3/4 cup mayonnaise

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15 ripe Fresh California Avocados*, peeled, seeded and cut into quarters, then into four slices

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40 thin slices Provolone cheese, cut 3-1/2” squares

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20 large basil leaves, julienned (approximately one per sandwich)

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As needed salt

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As needed freshly ground black pepper

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16 large, ripe plum tomatoes, cut in half and seeded

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2 Tbsp. avocado oil

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1 cup sweet white onion, diced

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2 cloves garlic, minced

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2 cups Heavy Cream

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1 Tbsp. Paprika

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14 1/2 oz. diced roasted tomatoes (1 can)

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As needed sea salt

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As needed freshly ground black pepper

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.