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MEET THE GROWERS
Randy Axell
Rancho Rodoro
Santa Paula, California
Born and raised in California. A fourth-generation farmer and third-generation avocado grower. Owns the 40-acre Rancho Rodoro, named using a combination of his parents’ names—Ross and Dorothy. Loves what he does and feels blessed to have raised his two children in such a beautiful environment....
SAFARI SANDWICH
Categories
- Entrees,
- Sandwiches, Burgers & Wraps
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission
Ingredients
-
0.667
⅔
cup
mayonnaise
-
3.000
3
Tbsp.
chutney
-
12.000
12
oz.
sliced ham
-
20.000
20
oz.
(1 can) pineapple slices, drained
-
2.000
2
Tbsp.
butter
-
4.000
4
onion rolls, split and toasted
-
2.000
2
California avocados, seeded, peeled and sliced
-
0.000
Fresh parsley sprigs, optional
Instructions
- Mix mayonnaise and chutney together in small bowl; set aside.
- Saute ham slices and pineapple in butter until lightly browned.
- Spread about 1 tablespoon chutney mixture on each cut side of onion rolls.
- For each sandwich, place ham slice over chutney mixture; top with 3 or 4 avocado slices and pineapple slice.
- Garnish with parsley and any remaining pineapple slices.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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