Portabella, California Avocado and Pepper Jack Sandwich

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Ingredients

Serves: 24

24		Portabella mushroom caps (2 ounces each)
	As needed	Olive oil - as needed
	As needed	Salt and coursely ground black pepper - as needed
2 1/4	cups	mayonnaise
		Lemon juice, divided - 3 tablespoons + 1/4 cup
4	lb.	California Avocados
24		Round sandwich buns
24		Pepper Jack cheese, sliced (1-ounce slices)
24		Lettuce leaves
		Tomato - 24 large and thin slices

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

METHOD
Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan.
Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.
Mix mayonnaise with 3 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.
JUST BEFORE SERVICE
Roughly dice avocados; gently mix with 1/4 cup lemon juice.
PER ORDER
Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread 1/2 tablespoon seasoned mayonnaise on each cut side. Put portabella, stem side up on bottom of bun; fill cap with 1/3 cup diced avocado. Top avocado with 1 slice cheese. Heat in a hot oven until cheese begins to melt, about 2 minutes. Top with 1 lettuce leaf, 1 slice tomato and top of bun.