From Christina MacLachlan, Calfornia Avocado Grill, Escondido, CA. Yield: 1 serving.
1 4” x 4” square of ciabatta or focaccia bread
1 Roma tomato, sliced
3 oz. fresh mozzarella, sliced
¼ fresh avocado, peeled, pitted and sliced
2 Tbsp. fresh pesto
2 Tbsp. prepared aioli
4 fresh basil leaves
as needed, balsamic vinegar
Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3 to 5 minutes. Remove tomato slices from pan and set aside. Cut ciabatta square in half horizontally to yield two 4” x 4” slices. Spread pesto on one piece of the bread and aioli on the other. Layer with mozzarella slices, roasted tomato slices and fresh basil leaves. Grill on panini grill or toast on flat-top grill, turning occasionally until cheese is melted. Remove from grill, open sandwich and add avocado slices. Slice in half diagonally. Drizzle plate with balsamic vinegar and arrange sandwich halves. Serve.
Note: Large avocados (average 8 oz.) are recommended for this recipe. If using smaller or larger size avocados, adjust quantity accordingly.
Photograph: California Avocado Commission