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Avocado and Pickled Veggie Sandwich

Avocado and Pickled Veggie Sandwich Recipe
Yield: 12 Servings (9 oz.)

Yield: 12 Servings (9 oz.)

A substantial sandwich that'll be a standout on your lunch and takeout menus. Marbled rye bread layered with harissa paste, avocado mash, pickled Mediterranean vegetables and provolone cheese, served with rosemary fries.

Ingredient Weight Measure
White vinegar 12 fl. oz. 1 1/2 cups
Water 8 fl. oz. 1 cup
Red pepper flakes, crushed 1 tsp.
Simplot RoastWorks®: Roasted Mediterranean Vegetable Blend 6/2.5lb 40 oz. 1 bag
Simplot Harvest Fresh™ Avocados: Chunky Avocado Pulp, Fresh 8/1lb 1 lb. 1 tray
Marbled rye bread, sliced 24 slices
Provolone cheese, sliced 24 slices
Harissa paste, prepared 3 oz.
Simplot Kitchen Craft™: Rosemary Julienne Cut Fries, Skin On 3/16" 80 oz. 1 bag
Preparation Instructions:
Step 1
In a large saucepan bring vinegar, water and red pepper flakes to a boil over medium heat. Add frozen Mediterranean vegetables and return to a boil. Remove from heat and transfer to a non-reactive container. Allow mixture cool at room temperature. Cover loosely and chill for at least 30 minutes before using.
Step 2
For each sandwich; spread 1 oz. avocado pulp on a slice of bread. Top with 2-1/2 oz. drained, pickled vegetables, and 2 slices of provolone cheese. Spread 1-1/2 tsp. harissa paste on second slice of bread, and place on top. Secure with skewers and slice in half.
Step 3
For each serving, prepare 6 oz. fries according to package instructions. Serve alongside sandwich.
Products used in this recipe