Garden Dagwood with California Avocado Sandwich
Ingredients
- 12 Hass Avocado|California avocados, diced (6 lbs.)
- 1 ½ Cups herbed vinaigrette
- 24 large flour tortillas or large sandwich rolls
- 2 Pounds 4 ounces pickled sweet peppers, cut in strips
- 4 Pounds 8 ounces mozzarella Cheese, thinly sliced
- 2 Pounds 4 ounces marinated artichoke hearts, sliced
- 1 Pound 8 ounces sun-dried tomatoes|dried tomato (packed in oil), cut in strips
- 1 Pound red onion, thinly sliced
- arugula or baby spinach, as needed
Just before service, mix avocado with vinaigrette; reserve.
Per order - Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces Cheese, 1 1/2 ounces artichoke hearts, 1 ounce sun-dried tomatoes|dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
For wrap, fold in sides; roll tightly.
For sandwich, cover with top of roll.
Per order - Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces Cheese, 1 1/2 ounces artichoke hearts, 1 ounce sun-dried tomatoes|dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.
For wrap, fold in sides; roll tightly.
For sandwich, cover with top of roll.
This article uses material from the "Garden Dagwood with California Avocado Sandwich" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
