Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, jalapeno Jack cheese, cilantro and salsa.

Avocado Monte Cristo


  • 3/4 cup garlic mayonnaise (aioli)
  • 24 slices firm white sandwich bread
  • 6 California avocados (3 pounds)
  • 48 (1 ounce) slices sliced roasted chicken or turkey (3 pounds)
  • 24 (1 ounce) slices sliced Jalapeno Jack cheese
  • 16 eggs, beaten
  • 1 teaspoon salt
  • Unsalted butter, as needed
  • 3 cups fresh fruit salsa of choice
  • 12 fresh cilantro sprigs


  1. Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
  2. Cover 12 slices of bread with avocado slices.
  3. Top each with 2 slices of chicken or turkey and 1 slice cheese.
  4. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
  5. Beat together egg, milk, and salt; reserve.
  6. Dip 2 halves of a sandwich into egg mixture, coating well.
  7. Brown in hot butter, about 2 minutes per side.
  8. Serve with 1/4 cup fresh fruit salsa.
  9. Garnish with a cilantro sprig.

Servings: 12

Recipe and photo used with permission from: California Avocado Board

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