Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- ¾ Cup Garlic mayonnaise (aioli)
- Firm white sandwich bread - 24 slices
- 3 Pounds California Avocados, sliced
- 3 Pounds Roasted chicken or turkey, sliced (48 1-ounce slices)
- 1 ½ Pounds Pepper Jack cheese, sliced (24 1-ounce slices)
- 16 Eggs, beaten
- 1 Cup Milk
- 1 tsp Salt
- Unsalted butter - as needed
- 3 Cups Fresh fruit salsa of choice
- 12 Fresh cilantro sprigs
- =
Directions
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 a 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.