Fresh avocados take the leading role in this California avocado flatbread sandwich. Fold soft, flat bread around the sandwich or serve it open-faced. The color, flavor and texture of the sandwich make it a star as a first course or an entreé sandwich.
3⁄4 cup white wine vinegar, divided
1⁄2 tbsp. finely chopped fresh garlic
1⁄2 tsp. salt
1⁄2 tsp. fresh ground black pepper
1 cup olive oil
2 cups chopped sweet onion
2 cups chopped sun-dried tomatoes
12 California avocados
24 rounds (7-in. diameter) pita or flat bread
2 cups shaved Romano cheese
1. Mix 1⁄2 cup vinegar, garlic, salt, and pepper. Whisk in oil; reserve.
2. Combine onion, sun-dried tomatoes, and remaining 1⁄4 cup vinegar; reserve.
3. Before service, dice avocado and fold into onion mixture.
4. Per order: brush one round of bread with 1 tbsp. vinaigrette. Arrange 2 romaine leaves in center and top with 1⁄2 cup avocado salad; garnish with cheese.