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Chipotle, Lettuce, Tomato and California Avocado Sandwich

Total time:

10 min

Prep time:

10 min

Cook time:

n/a

Chipotle, Lettuce, Tomato and California Avocado Sandwich

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Ingredients

Serves: 4

1/4 cup plain low-fat yogurt
2 chipotles in adobo
8 slices whole grain bread
2 ripe, Fresh California Avocado, seeded, peeled and sliced
2 medium tomatoes, sliced
1 head butter lettuce
Salt, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. In a blender, combine the yogurt and chipotles; blend until smooth.
  2. Toast the bread and spread a thin layer of chipotle yogurt on each slice.
  3. Layer half of the bread with lettuce, tomato and avocado slices and salt to taste.
  4. Top with remaining slices of bread and serve.

Chef’s note: For a milder version, only use one chipotle.

Nutrition information per serving

Calories 330; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 7 g); Cholesterol 0 mg; Sodium 440 mg; Potassium 660 mg; Total Carbohydrates 45 g; Dietary Fiber 12 g; Total Sugars 9 g; Protein 11 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Born in Hawaii and raised in Ojai, California, Chef Trey Foshee has always drawn inspiration from the ocean. His restaurant career began as a busboy earning tips to support his surfing habit. Today, he is the executive chef, partner and creative force behind George’s at the Cove, one of the highest grossing independent restaurants in America, and Galaxy Taco, a casual Mexican eatery recently opened in La Jolla Shores.

A classically trained graduate of The Culinary Institute of America in Hyde Park, New York, Trey’s focus is on nature’s best ingredients, resulting in pure, intensified flavors that have become the signature of San Diego’s most popular restaurant and helped to define the cuisine of the region. His approach has earned him continued acclaim, from one of “America’s Ten Best New Chefs” by Food & Wine in the late 90s, to “Chef of the Year” by the California Travel Industry Association in 2004, and the San Diego Chefs Hall of Fame in 2010. He serves on the Culinary Council for mentor BKB alongside many other prestigious national chefs.

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