Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado

Serves: 4


4 (8-in.) baguettes
4 (4-oz.) Spanish chorizo links, split in half lengthwise
1 fennel bulb, trimmed of feathery greens and stalks, then halved and cored
4 oz. arugula
1/2 lemon
2 Tbsp. Extra virgin olive oil
As needed Salt, to taste
2 ripe Fresh California Avocados, seeded, peeled and cut into thin slices
1/4 cup Fennel Mayonnaise (see make-ahead recipe below)

Fennel Mayonnaise

1 large egg yolk
4 tsp. dry mustard
2 tsp. cider vinegar
2 tsp. brown sugar
1 tsp. freshly squeezed lemon juice
1 tsp. ground fennel seeds
2/3 cup canola oil
As needed Kosher salt, to taste

*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