From: Executive chef Jen Biesty, Scala’s Bistro, San Francisco. Yield: 8 servings. 8 cemita rolls (recipe follows) as needed, fried avocados (recipe follows) as needed, avocado puree (recipe follows) as needed, chipotle sauce (recipe follows) 8 strips bacon, cooked until crisp 4 oz. Mexican Oaxaca cheese or queso fresco, shredded 4 oz. mayonnaise 1 white onion, sliced into rings as needed, papalo or cilantro leaves Cemita Rolls (yields 8 rolls): 2 cups all-purpose ...

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