Yield: 12 servings. 6 large Fresh Hass Avocados*, cut in half and sliced end-to-end 24 slices brioche bread 24 ¼"-thick sliced vine ripe tomatoes 24 oz. goat cheese 18 oz. mild Vermont white cheddar cheese, sliced to ¾ oz. per slice 6 oz. butter 12 pickle wedges 12 servings potato chips Per serving, to order: Spread 1 oz. goat cheese on each of 2 slices bread. Place half a Fresh Hass Avocado on top of goat cheese side of one slice of bread and top with one slice of Vermont white ...
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