February 1, 2011
From: Chef/owner Stephanie Sokolove, Stephanie's on Newbury, Boston, MA. Yield: 12 servings.
6 large Fresh Hass Avocado, cut in half and slice end to end*
24 slices of brioche bread
24 slices (¼" thick) vine-ripe tomatoes
24 oz. goat cheese
18 oz. mild Vermont white cheddar cheese, sliced to ¾ oz. per slice
6 oz. butter
12 wedges of pickle
12 servings potato chips
Spread 1 oz. goat cheese on each of 2 slices of bread. Place half of a fresh Hass Avocado on top of goat cheese side of one slice of bread and top with one slice of Vermont white cheddar cheese. Place 2 slices of tomato on top of goat cheese side of one slice of bread and top with one slice of Vermont white cheddar cheese. Coat sauté pan or griddle with 1 Tbsp. butter and melt. Toast on griddle until tops of bread slices are golden. Place topped grilled bread slices under the broiler until the 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.
Note: a large fresh Hass Avocado weighs about 8 oz. as purchased.
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