Do you know that avocados make great sandwiches, but only if you know the right recipes. Avocado and chicken tortas, avocado bacon sandwiches and avocado chicken melt are 3 delicious avocado recipes you can learn to prepare. Below are the recipes: 1. Avocado and Chicken Tortas Ingredients: - 1 fully ripened Mexican avocado - 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved - Salt and freshly ground black pepper, to taste - 8 ounces grilled chicken breast, sliced - 1 cup shredded iceberg or romaine lettuce - 1 tomato, sliced - 2/3 cup mashed black beans, divided - 1/4 cup pickled jalapeño pepper slices Directions: - Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. - In a small bowl, mash avocado. - To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. - Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. - Firmly press tops of rolls on tortas. Yield: 2 sandwiches 2. Avocado Bacon Sandwiches Ingredients: - 1/4 pound bacon slices, chopped - 1 ripe avocado - 1/2 teaspoon lemon juice - Salt and pepper, to taste - 3 tablespoons butter, softened - 4 large slices whole wheat bread - Lemon twist and parsley sprig, to garnish Directions: - Fry bacon until crisp. Drain on paper towels. - Peel avocado, taking care not to remove bright green flesh just inside the skin. - Cut in half and remove seed. - In a bowl, mash avocado, then stir in lemon juice, salt and pepper. - Butter two slices of bread. - Spread avocado mixture on buttered sides of 2 bread slices. - Scatter bacon over avocado. - Cover with remaining bread slices, buttered sides down, and press together. - Cut off bread crusts. - Cut each sandwich into 4 triangles. - Arrange on a serving plate, garnished with a lemon twist and parsley sprig. 3. Avocado Chicken Melt Ingredients: - 4 boneless skinless chicken breast halves - 1/2 cup cornmeal - 1 teaspoon garlic salt - 2 tablespoons vegetable oil - 1/2 firm ripe avocado, peeled and sliced thin, divided - 1 cup shredded Monterey jack cheese - 4 wheat bread slices, toasted - 1/2 cup plain yogurt - 1/4 cup chopped sweet red bell pepper Directions: - Rinse chicken with cold water and pat dry with paper towels. - Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness. - In resealable plastic bag, combine cornmeal and garlic salt. - Add chicken; close bag and toss to coat well. - In large nonstick frying pan, heat oil. - Cook chicken in hot oil for 2 minutes per side or until lightly browned. - Remove chicken from pan and place in shallow baking pan. - Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. - Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted. - Place each chicken breast on a slice of toast. - Top with remaining avocado slices. - In small bowl, combine yogurt and pepper; serve with chicken. Yields 4 servings.
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