Portabella, California Avocado and Pepper Jack Sandwich

HomeRecipesOtherFoodservicePortabella, California Avocado and Pepper Jack Sandwich

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Serves: 24

Ingredients
Instructions

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

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.

*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.