Pumpernickel with Avocado, Charred Corn and Tomato

Ingredients

• 8  cherry tomatoes red halved
• 1 tablespoon cilantro leaves chopped
• 1  ear of corn 
• 1  haas avocados pitted halved cut into 8 slices
• 30 servings olive oil extra-virgin
• 0.3 cup pickled onions jarred sliced
• 4  grilled of pumpernickel 
• 30 servings salt and pepper freshly ground
• 1  serrano chile minced seeded
• 2 teaspoons sherry vinegar 
• 8  cherry tomatoes yellow halved
• 1 medium zebra diced sweet green

Equipment

• bowl
• grill

Directions

1. Light a grill.
2. Brush the corn with oil and grill over moderate heat until lightly charred, 8 minutes.
3. Cut the kernels from the cob.
4. In a bowl, mix 2 tablespoons of oil with the vinegar. Fold in the corn, tomatoes, chile and cilantro and season with salt and pepper. Top the bread with the sliced avocado, tomato salad and pickled onions and serve.