I am one of those cooks who hates to waste food. In fact, some of my favorite recipes are the result of leftovers or ingredients that are it the kitchen waiting to be used or they might next be in the trash. That’s how the avocado mayonnaise recipe came about, with my single avocado just ripe in my vegetable basket and calling out to be used before it’s too late. The avocado mixed with just a touch of mayonnaise, some lime juice and jalapeno pepper resulted in the luscious dressing that was delicious all on it’s own. The sandwich has a similar story, I had chicken cutlets let over from the previous night’s dinner and needed to figure out a way to use the leftover cutlets in a completely different way. Both recipes are so delicious and worth planning as a meal.
From by the bay, wishing you luscious green food memories!
1 Haas Avocado
2 tablespoons store bought mayonnaise
1 tablespoon lime juice
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon jalapeno pepper, chopped
Place all of the ingredients into a food processor and mix until smooth. Refrigerate in a air tight container until ready to use.
Chicken and Avocado Sandwich
1 Breaded/Cooked Chicken Cutlet
1 Ciabatta roll
1 teaspoon olive oil
2 tablespoons avocado mayonnaise ( see recipe)
1 slice of white cheddar cheese
1/4 cup fresh baby arugula leaves
Preheat oven to 400 degrees F. Cut ciabatta roll in half. Place each half on a baking sheet and brush the open sides with olive oil. Bake for approximately 5 minutes until roll starts to brown. Remove from oven the bottom of the roll. Place the cheese on the remaining side and place back into the oven for another 2-3 minutes until the cheese starts to melt. While melting the cheese assemble the sandwich. On the toasted bottom place the arugula leaves, top with chicken cutlet and spread the avocado mayonnaise on top of the chicken. Remove the bread with melted cheese and top the sandwich. Cut in half and serve immediately.