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 cheddar. Place 2 slices tomato on top of goat cheese side of one slice of bread and top with a slice of Vermont white cheddar.
Coat a saute pan or griddle with 1 Tbsp. butter, melted. Toast bread until top of slices are golden. Place topped grilled bread slices under broiler until cheese melts and the inside is hot, 20-30 seconds. Place the two topped bread slices together and cut in half diagonally. Serve hot with a wedge of pickle, and potato chips.
*A large Fresh Hass Avocado weighs about 8 oz. as purchased.