with Chipotle Purée and Avocado
RECIPE 27.9

Yields: 1 serving

-Ingredients-
Whole-grain bread 2 slice
Monterey Jack with peppers 2 slice
Chipotle Puree (recipe follows) 1 tsp (5 ml)
Creme fraiche 1 tbsp (15 ml)can use sour cream but its one cup heavy cream at room temp and one tbsp of butter milk let sit over night coverd tell it becomes thick
Avocado, sliced thin 2 oz (60 g)
Red onion, sliced thin 3 oz (15 g)
Fresh cilantro leaves 1 tbsp (15 ml)
Whole butter, soft 1 oz (30 g)

Chipotle puree
Chipotle peppers in adobo sauce 7 oz
1. Place all the ingredients in the bowl of a food processor and process until smooth

-Methods-
1) Top each slice of bread with a slice of cheese. Spread each slice with half of the Chipotle Puree and half of the creme fraiche.
2) Arrange the avocado slices, onion slices and cilantro leaves on one slice of the bread. Close the sandwich and press together lightly.
3) Butter the top slice of bread and place the sandwich, butter side down, on a hot griddle. Carefully butter the second slice of bread.
4) Griddle the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned and the cheese is melted.
5) Cut the sandwich in half diagonally and arrange as desired for service.

-Notes-
Approximate values per sandwich: Calories 730, Total fat 55 g, Saturated fat 28 g, Cholesterol 140 mg, Sodium 800 mg, Total carbohydrates 35 g, Protein 24 g, Vitamin A 45%, Calcium 60%


Try it and let me know if you liked it