Recipe: Chipotle, Lettuce, Tomato & California Avocado Sandwich

June is California Avocado Month and we're celebrating in partnership with the California Avocado Commission (CAC) by showcasing sandwiches made even better with California avocados.

Throughout the month of June, Chef Trey Foshee will be featuring California avocado-inspired dishes throughout our fine dining and bar & terrace menus, as well as sharing original recipes like this flavorful and delicious chipotle and avocado sandwich.

Visit to learn more about California Avocado month and the many, tasty uses of this versatile ingredient. Or view more recipes including Chef Trey's Achiote Grilled Fish Sandwich with California Avocado and Roasted Pineapple-Jalapeño Spread and Grilled California Avocado and Quinoa.


In a blender, combine the yogurt and chipotles; blend until smooth.

Toast the bread and spread a thin layer of chipotle yogurt on each slice.

Layer half of the bread with lettuce, tomato and avocado slices and salt to taste.

Top with remaining slices of bread and serve.


  • 1/4 cup plain low-fat yogurt
  • 2 chipotles in adobo*
  • 8 slices whole grain bread
  • 2 ripe, fresh large California Avocados, seeded, peeled and sliced**
  • 2 medium tomatoes, sliced
  • 1 head butter lettuce
  • Salt, to taste

*For a milder version, only use one chipotle.

**A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. As with all fruits and vegetables, wash avocados before cutting.