igh heat.
Open the sandwich rolls and spread each with
Stir together the mayo and the chipotle sauce. I like to make a larger batch and store it in the mayo jar for later use.
Cut the baguette in half and spread both sides with chipotle mayo.
Slice avocado and the queso fresco and place on the baguette.
Toast in a sandwich press, or grill on the stove for about 5 minutes.
nto buns and top each sandwich with 2 ounces Asiago cheese
ntil incorporated.
For the sandwich, remove a small amount of
Peel and slice avocado.
Mix together sauerkraut and dressing (slowly add in dressing and test part way to make sure it's not too strong).
Each sandwich consists of 2 slices bread, 1 slice cheese, 1/4 cup sauerkraut mix, 3 slices avocado.
Use cooking spray and lightly fry sandwich on each side (or use panini grill).
Take the bread and slather some mayo onto what will be the inside of the sandwich. The mayo gives a nice contrast with the avocado, so don't be sparing, but don't be too sparing.
Slice your avocado in half and remove the good part in slices or chunks, then place over mayo.
Over the avocado put as much lettuce as desired - this gives the sandwich a crunch that is essential. Then put the second piece of bread on top, cut if desired, and eat!.
small bowl, mash together avocado, lemon juice, cumin and salt
Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.
emon mayonnaise.
For each sandwich, top 1 slice of bread
In a frying pan, cook bacon over high heat for 2-3 mins per side, until crisp. Drain on paper towels.
In a small bowl, mash eggs and mayonnaise together. Season. Spread over 4 slices of bread. Top with lettuce and bacon. Add another layer of bread then spread avocado over top. Add chicken and tomato. Top with remaining bread slices.
Cut each sandwich into quarters using a serrated knife. Secure with toothpicks.
Cook bacon in a skillet on high heat for 3 mins or until golden and crisp. Drain on paper towels.
Preheat an electric sandwich press or a skillet on medium heat. Place bread on a board; spread with chutney. Top 4 slices of the bread with bacon, cheese, chicken and avocado. Top with remaining bread.
Cook in the sandwich press, in batches, for 5 mins or until golden and cheese melts. (If using a skillet, turn sandwiches once during cooking.) Cut in half.
Nuke or fry the bacon crispy.
Cool.
Spread split sides of rolls with softened butter and a dash of pepper.
Grill the bread, butter side down, on griddle or large frying pan.
Cool.
In bowl, combine the surimi, lemon juice, dill, mayo, salt and pepper.
Spread mixture on rolls, top with avocado, close the sandwich with the top roll.
Serve with fresh chilled melon and seedless grapes.
nd remove pit of avocado. Coarsely mash avocado in bowl using fork
avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to
he sandwich is dipped.
To serve: Spread the smashed avocado on
Mash the avocado and the mayonnaise together in
read or roll.
Toss avocado slices with a tiny bit
ntil ready to assemble the sandwich. (This can be made ahead
sing 600W.
Put the avocado in a bowl then mash
eat and cool.
Cut avocado in half and remove pit