Fried California Avocado Cemita Sandwich

Serves: 8


8 Cemita Rolls (recipe follows)
Fried California Avocados* (recipe follows)
California Avocado Puree* (recipe follows)
Chipotle Sauce (recipe follows)
8 strips bacon, cooked until crisp
4 oz. Mexican Oaxaca cheese or queso fresco, shredded
4 oz. mayonnaise
1 white onion, sliced into rings
As needed Papalo leaves or cilantro leaves as needed

Cemita Rolls (Yield: 8 rolls)

2 cups all purpose flour
2 Tbsp. sugar
1 tsp. salt
1 tsp. active dry yeast
2 eggs, room temperature
1/2 cup buttermilk, warmed to 110° F
1/4 cup canola oil
1 Tbsp. milk
1 Tbsp. water
1/4 cup sesame seeds

Fried California Avocados (Yield: approx. 16 pieces)

1 Fresh California Avocado, peeled, pitted, sliced into 1/4" slices
1 cup buttermilk
1 cup cornmeal

California Avocado Puree (Yield: 1-1/2 cups)

2 Fresh California Avocados, peeled, pitted
2 Tbsp. fresh lime juice
2 tsp. salt

Chipotle Sauce (Yield: 1 cup)

1 7 oz. can chipotle peppers in adobo sauce
3 oz. olive oil

*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