AVOCADO MONTE CRISTO SANDWICH
Source: The California Avocado Commission.
Serves 12

3/4 C. garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California Avocados (3 lb.)
48 (1 oz.) slices sliced roasted chicken or turkey (3 lb.)
24 (1 oz.) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 tsp. salt
Unsalted butter, as needed
3 C. fresh fruit salsa of choice
12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.