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Contact:Christine Koury
Lewis & Neale Inc.
35 E. 21st Street
New York, NY 10010
Phone: (212) 420-8808
Fax: (212) 254-2452
E-mail: chris@lewis-neale.com |
HOT SANDWICHES WITH CREAMY AVOCADO SCORE WITH SPORTS FANS
Whether youíre attending a football game or having friends over to watch the play-offs, great food is a critical component of any game day plan.
Grilled sandwiches fit the casual mood of the occasion plus they’re easy to eat and people love ’em. Grilled Buffalo Chicken and Avocado Sandwiches (photographed), for instance, are a winning combo of spicy grilled chicken breast layered with luscious avocado slices and tomato on soft sandwich rolls. In a nod to Buffalo wings, the recipe’s inspiration, the rolls are spread with blue-cheese dressing. Round out your "sports bar" offerings with celery sticks, guacamole, coleslaw, chips, fresh apples, bar cookies and of course, beverages, and you’re ready for some serious play.
As for the grilling, that’s a slam dunk. The recipe is flexible enough to be grilled outdoors, or cooked indoors on a countertop grill or in the broiler. Another option: if you’re putting together a tailgate party or post-game cookout for your kid’s soccer team, take along one of the nifty portable grills.
Here’s another all-star in the grilled sandwich category: Tex-Mex Cheeseburgers with Avocado Topping. Thanks to Pepper Jack cheese and
wonderful Mexican avocados, this burger would be right at home in the Lone Star StateÖand anywhere else people appreciate big flavors. As any aficionado would attest, a good burger needs tomatoes and onions and, in this recipe, those toppings are mixed with creamy mashed avocado to make an irresistible spread.
The good news about the Mexican avocados used in these recipes is they’re in plentiful supply not only throughout the fall sports season but all year long. So keep fresh avocados and grilled sandwiches on your party food line-upólooking beyond the fall schedule, thereís no end to sports events, including Super Bowl, basketball’s March Madness and the NBA championship games.
GRILLED BUFFALO CHICKEN AND AVOCADO SANDWICHES
1 tablespoon vegetable oil
3/4 to 1 teaspoon hot sauce
1/2 teaspoon salt
4 thin-sliced chicken breast cutlets (about 1 pound)
1 fully ripened Mexican Hass avocado, halved and pitted
4 long (about 4 inch) sandwich rolls, such as Portuguese
rolls
1/2 cup creamy blue-cheese dressing
4 lettuce leaves
1 large tomato, cut into 8 slices
Preheat grill or broiler. In a medium bowl, combine oil, 1/2 teaspoon of the hot sauce and the salt. Add chicken; toss to coat. Grill chicken until cooked through, 8 to 10 minutes, turning once. Meanwhile, scoop avocado flesh out of skin; cut into 16 slices. Cut rolls horizontally in halves. Spread the bottom of each roll with 1 tablespoon of the blue-cheese dressing; top with a lettuce leaf and 2 tomato slices. Brush cutlets with remaining hot sauce to taste; place over tomatoes. Top chicken with avocado; drizzle with remaining blue-cheese dressing. Cover with tops of rolls.
YIELD: 4 portions
Per portion: 670 calories; 57 g carbohydrate; 33 g total fat (6 g saturated fat); 5 g fiber

Recipe and photo courtesy of Avocados from Mexico
Photo # MA-20B
Click photo for high res Image
TEX-MEX CHEESEBURGERS WITH AVOCADO TOPPING
1 fully ripened Mexican Hass avocado, halved, pitted,
peeled and diced
1/2 cup diced tomato
1/4 cup chopped red onion
3/4 teaspoon salt, divided
1 pound ground lean beef
4 slices (1/4–inch thick) pepper Jack cheese
1/4 teaspoon ground black pepper
4 Kaiser or hamburger rolls
4 lettuce leaves, thinly sliced
1/4 cup sliced pickled jalapeno peppers, drained, optional
Preheat grill or broiler. In a medium bowl, combine oil, 1/2 teaspoon of the hot sauce and the salt. Add chicken; toss to coat. Grill chicken until cooked through, 8 to 10 minutes, turning once. Meanwhile, scoop avocado flesh out of skin; cut into 16 slices. Cut rolls horizontally in halves. Spread the bottom of each roll with 1 tablespoon of the blue-cheese dressing; top with a lettuce leaf and 2 tomato slices. Brush cutlets with remaining hot sauce to taste; place over tomatoes. Top chicken with avocado; drizzle with remaining blue-cheese dressing. Cover with tops of rolls.
YIELD: 4 portions
Per portion: 670 calories; 57 g carbohydrate; 33 g total fat (6 g saturated fat); 5 g fiber
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