California Avocado Monte Cristo
A classic sandwich gets a delicious updating. Grilled until golden and filled with avocado, chicken and cheese, this looks great on the plate served with a refreshing fruit salsa.
3⁄4 cup garlic mayonnaise
24 slices firm white sandwich bread
6 California avocados, sliced
48 1-oz. slices roasted chicken or turkey
24 1-oz. slices jalapeño Jack cheese
16 eggs, beaten
1 cup milk
1 tsp. salt
Unsalted butter, as needed
3 cups fresh fruit salsa
12 fresh cilantro sprigs
- Spread 1⁄2 tbsp. garlic mayonnaise on one side of each slice of bread.
- Cover 12 slices of bread with avocado slices; top each with 2 slices of poultry and 1 slice of cheese. Cover each with remaining slice of bread, spread-side down. Cut each in half diagonally.
- Beat together eggs, milk, and salt.
To order: Dip sandwich halves in egg mixture. Brown in hot butter, about 2 min. per side. Serve with 1⁄4 cup fruit salsa and garnish with cilantro sprig.