California Avocado Monte Cristo

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Serves: 12

3/4 cup Garlic mayonnaise (aioli) 24 slices, firm white sandwich bread 3 lb. California Avocados, sliced 1 1/2 lb. Roasted chicken or turkey, sliced 3/4 lb. Pepper Jack cheese, sliced 16 Eggs, beaten 1 cup milk 1 tsp. salt As needed Unsalted butter 3 cups Fresh fruit salsa of choice 12 Fresh cilantro sprigs
  2. Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
  3. Cover 12 slices of bread with avocado slices; top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with a remaining slice of bread, spread-side down; diagonally cut each in half. Reserve.
  4. Beat together egg, milk and salt; reserve.
  6. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

*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?

Many California Avocado salad recipes suggest adding cooked chicken or turkey as a main-meal variation. In all recipes, California Avocados are a heart-healthy choice.

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


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