1 ripe Mission avocado, thickly sliced
¾ cup panko
1 cup flour
1 egg beaten
2 tsp salt, divided
1 tsp pepper, divided
2 tsp cumin, divided
2 tsp chili powder, divided
1 chipotle pepper (from a can of chipotle peppers in adobo sauce), chopped
1 tsp lemon juice
4 oz Monterey Jack, thinly sliced
2 oz mozzarella, thinly sliced
4 slices thick white bread
2 tbsp butter, room temperature
5 tbsp mayonnaise
Vegetable oil for frying
Prep Time: 10 min
Cook Time: 20 min
Servings: 2 sandwiches
1 In a small bowl, mix the panko, 1 tsp salt, ½ tsp pepper, 1 tsp cumin, and 1 tsp chili powder. Add the beaten egg to a separate bowl. In a third bowl, mix the flour, 1 tsp salt, ½ tsp pepper, 1 tsp cumin, and 1 tsp chili powder.
2 Heat 1" of oil in a frying pan set over medium-high heat. Coat the avocado slices in flour mixture, then dip into beaten egg. Gently press the egg covered avocado slices into the panko mixture until completely coated on all sides. Gently place the avocado slices into the hot oil. Fry both sides of the avocado slices until golden brown. Set fried avocado slices on a plate lined with paper towels.
3 In a small bowl, mix 3 tbsp mayonnaise with the chipotle pepper and lemon juice, then set aside. In another small bowl, mix 2 tbsp mayonnaise and butter together. Spread this mixture onto one side of each of the bread slices.
4Heat a large frying pan over medium-high heat. Place two slices of bread (butter side down) in the pan. Spoon roughly 1 tbsp of the chipotle sauce onto the bread slices. Divide the Monterey Jack cheese between the two sandwiches. Top with fried avocado slices, then mozzarella cheese and the remaining chipotle sauce. Cover each sandwich with another slice of bread (butter side up). Cook until cheese is melted and bread is golden brown on each side.
For more delicious, healthy, & easy-to-prepare recipes visit www.worldsfinestavocados.com