California Avocado Salad Flatbread Sandwich

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Serves: 24

Ingredients
Instructions

3/4 cup white wine vinegar, divided 1/2 Tbsp. Fresh garlic, finely chopped 1/2 tsp. Salt and freshly ground black pepper 1 cup olive oil 2 cups Sweet onion, chopped 2 cups Diced tomato, chopped Flatbread, such as pita, 24 rounds, about 7-inch diameter As needed Hearts of romaine leaves 12 oz. Shaved Romano cheese* 6 California Avocados As needed * Jack or Fontina cheese in 1-ounce slices may be substituted

METHOD
To make vinaigrette, whisk together 1/2 cup vinegar, garlic, salt and pepper; whisk in oil. Reserve.
Combine onion, tomato and remaining 1/4 cup vinegar; reserve.
JUST BEFORE SERVICE
Dice avocado; fold avocado into onion mixture.
PER ORDER
Brush 1 round of bread with 1 tablespoon vinaigrette. Arrange 1 or 2 leaves romaine, depending on size, in center of bread. Top with 1/2 cup avocado salad; garnish with 1/2 ounce cheese.

*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.