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Fresh Avocado and Fried Green Tomato Sandwich Recipe

This open-faced avocado sandwich layers mashed avocado, zesty lemon mayonnaise, watercress salad, and southern-style fried green tomatoes all in one savory sandwich recipe.

Recipe courtesy of Chef Joshua Linton, Ajasteak, Chicago, IL

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • 6 each ripe, Fresh Hass Avocados*, sliced and seasoned with kosher salt and lime to taste
  • 6 each ripe, Fresh Hass Avocados*, coarsely mashed and seasoned with kosher salt and lime to taste
  • 12 slices sourdough bread, toasted
  • 12 Tbsp. Lemon Mayonnaise (recipe follows)
  • 24 slices Fried Green Tomatoes (recipe follows)
  • 2 Tbsp. Sherry Vinaigrette (recipe follows)
  • 6 oz. Watercress Salad (recipe follows)
  • 24 Tbsp. Creamy Peekytoe Crab Salad (recipe follows)
  • As needed, micro greens for garnish
Lemon Mayonnaise - Yield: 1 3/8 Cups
  • 6 oz. mayonnaise
  • 3 oz. sour cream
  • 1 each lemon, zested, zest chopped fine
  • 1 oz. fresh lemon juice
  • Kosher salt to taste
Fried Green Tomato - Yield: 24 pieces
  • 6 each large green tomatoes, sliced into 1/4-inch rounds, 24 slices
  • Kosher salt as needed
  • 9 Tbsp. corn meal, finely ground
  • 9 Tbsp. flour
  • 1 1/2 tsp. salt
  • 3 eggs, beaten
  • As needed, canola oil for frying
Sherry Vinaigrette - Yield: 1/2 Cup
  • 2 oz. sherry vinegar
  • 2 oz. grapeseed oil
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
Watercress Salad - Yield: 6 oz.
  • 6 oz. watercress, de-stemmed
  • 2 Tbsp. Sherry Vinaigrette
Creamy Peekytoe Crab Salad - Yield: 2 1/4 Cups
  • 1 1/2 oz. sour cream
  • 5 oz. mayonnaise
  • 1 oz. whole grain mustard
  • 1/8 tsp. celery seed, toasted, crushed
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper, ground
  • 1 oz. fresh lime juice
  • 1/3 oz. chives, minced
  • 1/3 oz. cilantro, chiffonade
  • 10 oz. Peekytoe crab, cleaned, picked
Instructions:
  1. Per Order (one serving)
    Top a slice of toast with 1 Tbsp. Lemon Mayonnaise.
  2. Top with 1/2 of a coarsely mashed Fresh Hass Avocado, about 2 1/2 oz.
  3. Top with 1/2 a sliced Fresh Hass Avocado.
  4. Top with 2 slices hot Fried Green Tomatoes.
  5. Top with .5 ounce Watercress Salad.
  6. Top with 2 Tbsp. Creamy Peekytoe Crab Salad.
  7. Top with micro greens as needed for garnish.
Lemon Mayonnaise Preparation
  1. Beat together all ingredients.
  2. Refrigerate.
Fried Green Tomato Preparation
  1. Lay slices of tomato onto absorbent paper and lightly salt on both sides. Allow tomato to sit for one hour at room temperature. Then dry off surface moisture.
  2. Combine corn meal, flour and salt together.
  3. Coat tomatoes in corn meal/flour mixture then egg and then corn meal/flour mixture again.
  4. Deep fry at 375 degrees F until golden brown and crisp.
Sherry Vinaigrette Preparation
  1. Combine all ingredients in a blender and puree until homogenous.
  2. Refrigerate.
Watercress Salad Preparation
  1. As needed, toss together 1/2 oz. watercress with 1/2 tsp. sherry vinaigrette.
Creamy Peekytoe Crab Salad Preparation
  1. Combine all ingredients except for the crab in a bowl and blend well.
  2. Fold in crabmeat gently.
  3. Refrigerate.

*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.
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