Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno  Jack cheese, cilantro and salsa.

Serves 12

3/4 cup garlic mayonnaise (aioli)  24 slices firm white sandwich bread  6 California avocados (3 pound)

48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)  24 (1 ounce) slices sliced Jalapeno Jack cheese

16 eggs, beaten

1 teaspoon salt

Unsalted butter, as needed

3 cups fresh fruit salsa of choice  12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of  bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover  each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.

Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating  well. Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Rain Arora

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