Fresh Avocado and Fried Green Tomato Sandwich

From: Chef Joshua Linton, Joshua Tree Spice Studio, Chicago. Yield: 12 servings.

6 large Fresh Hass Avocados*, sliced and seasoned with kosher salt and lime to taste

6 large Fresh Hass Avocados, coarsely mashed and seasoned with kosher salt and lime to taste

12 slices sourdough bread, toasted

12 Tbsp. lemon mayonnaise (recipe follows)

24 slices fried green tomatoes (recipe follows)

2 Tbsp. sherry vinaigrette (recipe follows)

6 oz. watercress salad (recipe follows)

24 Tbsp. creamy peekytoe crab salad (recipe follows)

as needed, micro greens for garnish

LEMON MAYONNAISE (YIELDS 1 ⅜ CUPS):

6 oz. mayonnaise

3 oz. sour cream

1 lemon, zested, zest chopped fine

1 oz. fresh lemon juice

to taste, kosher salt

FRIED GREEN TOMATOES (YIELDS 24 PIECES):

6 large green tomatoes, sliced into ¼" rounds, 24 slices

as needed, kosher salt

3 eggs, beaten

9 Tbsp. corn meal, finely ground

9 Tbsp. flour

1½ tsp. salt

as needed, canola oil for frying

SHERRY VINAIGRETTE (YIELDS ½ CUP):

2 oz. sherry vinegar

2 oz. grapeseed oil

2 Tbsp. sugar

½ tsp. salt

WATERCRESS SALAD (YIELDS 6 OZ.):

6 oz. watercress, de-stemmed

2 Tbsp. sherry vinaigrette

CREAMY PEEKYTOE CRAB SALAD (YIELDS 2¼ CUPS):

1½ oz. sour cream

5 oz. mayonnaise

1 oz. whole grain mustard

1/16 tsp. celery seed, toasted, crushed

½ tsp. sugar

¼ tsp. salt

1/16 tsp. black pepper, ground

1 oz. fresh lime juice

⅓ oz. chives, minced

⅓ oz. cilantro, chiffonade

10 oz. peekytoe crab, cleaned, picked

For Lemon Mayonnaise: Beat together all ingredients. Refrigerate.

For Green Tomato Preparation: Lay slices of tomato onto absorbent paper and lightly salt tomatoes on both sides. Allow to sit for 1 hour at room temperature, then dry off surface moisture. Combine corn meal, flour and salt. Coat tomatoes in corn meal/flour mixture, then in egg, and then in corn meal/flour mixture again. Deep fry at 375°F until golden brown and crisp.

For Sherry Vinaigrette: Combine all ingredients in blender and puree until homogenous. Refrigerate.

For Watercress Salad: As needed, toss together ½ oz. watercress with ½ tsp. sherry vinaigrette.

Per order, for 1 serving: Top a slice of toast with 1 Tbsp. lemon mayonnaise. Top with ½ of a coarsely mashed avocado, about 2½ oz. Top with ½ of a sliced avocado. Top with 2 slices hot fried green tomatoes. Top with ½ oz. watercress salad. Top with 2 Tbsp. creamy peekytoe crab salad. Top with micro greens as needed for garnish.

*A large Fresh Hass Avocado weighs about 8 oz. as purchased.