From: Executive chef Jen Biesty, Scala’s Bistro, San Francisco. Yield: 8 servings.
8 cemita rolls (recipe follows)
as needed, fried avocados (recipe follows)
as needed, avocado puree (recipe follows)
as needed, chipotle sauce (recipe follows)
8 strips bacon, cooked until crisp
4 oz. Mexican Oaxaca cheese or queso fresco, shredded
4 oz. mayonnaise
1 white onion, sliced into rings
as needed, papalo or cilantro leaves
Cemita Rolls (yields 8 rolls):
2 cups all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1 tsp. active dry yeast
2 eggs, room temperature
½ cup buttermilk, warmed to 110°F
¼ cup canola oil
1Tbsp. milk
1 Tbsp. water
¼ cup sesame seeds
Fried Avocados (yields approximately 16 pieces):
1 fresh avocado, peeled, pitted, sliced into ¼” slices
1 cup buttermilk
1 cup cornmeal
Avocado Puree (yields 1½ cups):
2 fresh avocados, peeled, pitted
2 Tbsp. fresh lime juice
2 tsp. salt
Chipotle Sauce (yields 1 cup):
7-oz. can chipotle peppers in adobo sauce
3 oz. olive oil
For cemita rolls: Mix all the dry ingredients together in large bowl. Whisk eggs with oil. Stir eggs, oil and warm buttermilk into dry ingredients. Mix until liquid is incorporated; let rest for 15 minutes. Place dough onto a floured surface and knead until smooth. It will be a little sticky. Place dough in an oiled bowl, cover and let rise until doubled in size, about 1½ hours. Divide dough into 8 balls onto a parchment-lined baking sheet. Let rest 15 minutes, covered. Flatten each ball into a disc, cover and let rest for 30 minutes.
Preheat oven to 400°F. When rolls have risen, mix milk and water in a small bowl and brush mixture on tops of the rolls. Sprinkle with sesame seeds. Bake rolls for 18-22 minutes or until golden brown. Cool on a rack.
For fried avocados: Dip each slice of avocado into buttermilk and then into cornmeal, shaking off excess. Deep fry at 400°F until light golden. Remove and drain on paper towel-lined pan.
For avocado puree: Blend all ingredients in food processor, or with a mortar and pestle.
For chipotle sauce: Puree chipotle peppers with olive oil in a blender.
To assemble: Slice each roll in half. Spread bottom half with about 2 Tbsp. avocado puree. Place 2 fried avocado pieces on top of puree. Top with one slice of bacon cut in half crosswise. Layer with cheese, chipotle sauce, a few papalo or cilantro leaves and white onion rings. Spread 1 Tbsp. mayonnaise on top bun and place on top of sandwich. Serve.
Note: Large avocados (about 8 ounces) are recommended for this recipe. If using smaller or larger avocados, adjust quantity accordingly.
