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1 ripe, Fresh California Avocado seeded, peeled and halved

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1/4 cup pickle juice

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2 cloves garlic

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2 green onions

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2 Tbsp. fresh parsley

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2 tsp. mustard

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1 tsp. vegan Worcestershire sauce

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1/4 tsp. hot sauce

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1 (14-oz) package extra-firm tofu drained and pressed

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1/2 cup unsweetened non-dairy milk

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1/3 cup all-purpose flour

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3 Tbsp. yellow cornmeal

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1 Tbsp. corn starch

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2 tsp. paprika

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1 tsp. garlic powder

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1 tsp. onion powder

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3/4 tsp. salt

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1/2 tsp. ground thyme

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1/4 tsp. ground black pepper

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1/4 tsp. ground cayenne pepper

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1 cup California Avocado Remoulade (see make-ahead recipe above)

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4 French sandwich loaves (or 1 large loaf of French bread, cut into 4 pieces)

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1 tomato thinly sliced

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1 cup thinly sliced lettuce

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*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 CaliforniaAvocado.com/recipes.