Portabella, Avocado and Pepper Jack Sandwich

Ingredients

 * 24 Portabella mushroom caps (2 ounces each)
 * Olive oil - as needed
 * Salt and coursely ground black pepper - as needed
 * 2 ¼ Cups Mayonnaise
 * Lemon juice, divided - 3 tablespoons + 1/4 cup
 * 4 Pounds California Avocados
 * 24 Round sandwich buns
 * 24 Pepper Jack cheese, sliced (1-ounce slices)
 * 24 Lettuce leaves
 * Tomato - 24 large and thin slices

Directions
METHOD

Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan.

Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.

Mix mayonnaise with 3 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.

JUST BEFORE SERVICE

Roughly dice avocados; gently mix with 1/4 cup lemon juice.

PER ORDER

Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread 1/2 tablespoon seasoned mayonnaise on each cut side. Put portabella, steam side up on bottom of bun; fill cap with 1/3 cup diced avocado. Top avocado with 1 slice cheese. Heat in a hot oven until cheese begins to melt, about 2 minutes. Top with 1 lettuce leaf, 1 slice tomato and top of bun.