RECIPES

Fried California Avocado Cemita Sandwich

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Ingredients

Serves: 8
  Cemita Rolls (recipe follows)
  Fried California Avocados* (recipe follows)
  California Avocado Puree* (recipe follows)
  Chipotle Sauce (recipe follows)
  strips bacon, cooked until crisp
oz.  Mexican Oaxaca cheese or queso fresco, shredded
oz.  mayonnaise
  white onion, sliced into rings
  As needed  Papalo leaves or cilantro leaves as needed
    Cemita Rolls (Yield: 8 rolls)
cups  all purpose flour
Tbsp.  sugar
tsp.  salt
tsp.  active dry yeast
  eggs, room temperature
1/2  cup  buttermilk, warmed to 110° F
1/4  cup  canola oil
Tbsp.  milk
Tbsp.  water
1/4  cup  sesame seeds
    Fried California Avocados (Yield: approx. 16 pieces)
  Fresh California Avocado, peeled, pitted, sliced into 1/4" slices
cup  buttermilk
cup  cornmeal
    California Avocado Puree (Yield: 1-1/2 cups)
  Fresh California Avocados, peeled, pitted
Tbsp.  fresh lime juice
tsp.  salt
    Chipotle Sauce (Yield: 1 cup)
  7 oz. can chipotle peppers in adobo sauce
oz.  olive oil

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

Instructions

Cemita Rolls:

  1. Mix all the dry ingredients together in large bowl. Whisk the eggs with the oil. Stir eggs, oil, and warm buttermilk into dry ingredients. Mix until the liquid is incorporated and then let rest for 15 minutes. Place the dough onto a floured surface and knead until smooth. It will be a little sticky.
  2. Place the dough in an oiled bowl, cover and let rise until doubled in size, about 1-½ hours.  Divide the dough into 8 balls onto a parchment lined baking sheet. Let rest 15 minutes covered. Flatten each ball into a disc, cover and let rest 30 minutes.
  3. Preheat oven to 400° F. When rolls have risen, mix the milk and water in a small bowl and brush the mixture on the tops of the rolls. Sprinkle with sesame seeds. Bake the rolls for 18-22 minutes or until golden brown. Cool on a rack.

Fried California Avocados:

  1. Dip each slice of avocado into the buttermilk and then into the cornmeal, shaking off excess. Deep fry at 400° F until light golden. Remove and drain on a paper towel lined pan.

California Avocado Puree:

  1. Blend all ingredients in food processor, or with a mortar and pestle.

Chipotle Sauce:

  1. Puree Chipotle peppers with the olive oil in a blender.

To Assemble:

  1. Slice each roll in half. Spread bottom half with about 2 tablespoons of the California Avocado Puree. Place 2 Fried California Avocado pieces on top of puree. Top with one slice of bacon cut in half crosswise. Layer with cheese, chipotle sauce, a few papalo or cilantro leaves, and white onion rings. Spread a tablespoon of mayonnaise on the top bun and place on top of sandwich.  Serve.

*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.

Jen Biesty

Chef Jen Biesty, Scala’s Bistro (San Francisco, CA)

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