Jessee’s Coffee & Bar
When Chyenna Jessee moved here five years ago, her longtime love of coffee led her to open a coffee shop despite stiff competition in the area. Focusing on fresh-roasted coffee and “simple, good food,†Jessee’s Coffee & Bar has certainly offered something more than just coffee since opening its doors in 2009, with a variety of popular breakfast, lunch and brunch options, as well as live music performances on its patio in warmer months.
“The Kind Avocado Sandwich is one of the most popular options for lunch at Jessee’s,†with a “combination of smooth avocado and tangy homemade dressing†that “make it a Jessee’s favorite.†–Chyenna Jessee
Kind Avocado Sandwich
Feta Vinaigrette Dressing
Ingredients
1 1/2 cups champagne vinegar
2 tablespoons dried basil
1 tablespoon marjoram
1 tablespoon sugar
1 teaspoon salt
4 1/2 cups extra virgin olive oil
2 cups feta
Method
Whisk together vinegar, basil, marjoram, sugar and salt. Slowly drizzle in olive oil, stirring constantly. Crumble in feta and mix well.
Basil Aioli
Ingredients
1 pound fresh basil
3 cups olive oil
1 gallon mayonnaise
4 cloves garlic, minced
2 tablespoons lemon juice
Method
In a large pan, heat oil on low. Pick the leaves off the stems of fresh basil, lightly bruising to release flavor. Add basil to oil and let simmer for 30 minutes. Remove from heat, let cool and strain. Combine the basil oil with mayonnaise, garlic and lemon juice. Whisk to mix.
Sandwich
IngredientsÂ
2 slices of multi-grain bread
2 slices of ripe tomato
3/4 of a ripe avocado, sliced
1 cup mixed greens
1 tablespoon feta vinaigrette
1 tablespoon basil aioli
Method
Toss a handful of mixed greens in a bowl with the feta vinaigrette dressing until lightly coated. Lightly toast bread, spread basil aioli on one slice and top with sliced tomato. Load up the other side with fresh avocado and the mixed greens. Place together, and cut in half.