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GRILLED CALIFORNIA AVOCADO CAPRESE PANINI
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Author: Christina MacLachlan, California Avocado Grill, Escondido CA
Recipe Provided By the California Avocado Commission, for foodservice use
4"x4" square of ciabatta or foccacia bread
roma tomato, sliced
fresh mozzarella, sliced
Fresh California Avocado*, peeled, pitted and sliced
fresh basil leaves
Balsamic vinegar, as needed
- Place tomato slices on a sheet pan. Drizzle with olive oil and add salt and pepper. Broil for 3-5 minutes. Remove tomato slices from pan and set aside.
- Cut ciabatta square in half horizontally to yield 2 - 4”x4” 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.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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