This Guacamole Sandwich brings together your favorite avocados, onions, tomatoes, cilantro, lemon juice and black pepper wrapped together in a buttery toast. It is easy to whip up this Guacamole Sandwich under 10 minutes. So bookmark this recipe for a busy morning breakfast or dinner!
Guacamole is a Mexican dip that is also served as a spread and salad. Traditionally ripe raw avocados are mashed with salt in a mortar pestle. Ingredients like onions, cilantro (coriander leaves), jalapenos and lime juice are used to season it further.
Today guacamole is one of the most popular condiments eaten across the world. So you will find so many variations of preparing it.
About Guacamole Sandwich
To make this sandwich, you will simply make the guacamole and spread it over toasted bread. Though you can spread it first and then toast the bread on a pan or a sandwich toaster, we prefer the first method since we don’t like heating up avocados.
In a pinch you can also use cold bread if you are too busy. But toasting just happens as you prepare so no extra time needed!
A lot of recipes just use onions to make the guacamole but at home we love using ripe firm tomatoes too. They are perfect, delicious and add a great texture to your dip.
Using perfectly ripe avocados is the key to a good guacamole. Here is a picture that shows the difference between a unripe and ripe avocado. The color of the avocado turns from green to dark brown green when it ripe. Also when you press down with a finger, it yields to gentle pressure without leaving a indentation.
How to Make Guacamole Sandwich (Stepwise Photos)
1. Butter your bread slices on both the sides and toast them on a large pan on a medium heat. You can also do it in the air fryer at 400 F / 200 C for 3 to 4 mins.
2. When one side is done, turn them to the other side and toast it. Do not over toast unless you like very crusty sandwich. Also if you prefer to store it for an hour at room temperature, you can toast one side a little longer so it turns really hard.
3. Meanwhile, fine chop onions, tomatoes, jalapenos, garlic and cilantro. Rinse your lettuce and shake off to drain excess water.
4. Cut open the avocado length-wise.
5. Remove the stone.
6. Scoop the flesh to a mixing bowl.
7. Mash with a fork or a masher to a slightly coarse texture.
8. Add all the other ingredients – onions, tomatoes, cilantro, jalapenos, garlic, salt and black pepper.
9. Mix well and taste test to adjust salt and lemon juice. Place a lettuce over the toasted bread slice and scoop half of the guacamole. Spread it.
10. Cover with another slice of toasted bread.
Serve guacamole sandwich immediately. You can also keep this for about an hour an room temperature, if you toast your bread really well.
Ingredients (US cup = 240ml )
- 4 bread slices
- 1 to 1½ tablespoon unsalted butter (optional)
- 1 large ripe avocado (or 2 small)
- 3 tablespoons onions fine chopped
- ¼ cup tomatoes fine chopped, ripe, firm, deseeded
- 2 lettuce leaves (optional)
- 1 to 2 small garlic cloves
- 1 to 2 tablespoons lemon juice (adjust to taste)
- 1 green chili or ½ jalapeno (chopped, deseeded, leave out for kids)
- ⅛ teaspoon black pepper crushed
- ¼ teaspoon salt (or as needed)
- 2 tablespoons cilantro (coriander leaves) fine chopped
How to make Guacamole Sandwich
- Butter your bread slices and toast them on a large pan on a medium heat. You can also do it in the air fryer at 400 F / 200 C for 3 to 4 mins. Do not over toast.
- Meanwhile, fine chop onions, tomatoes, jalapenos, garlic and cilantro. Rinse your lettuce and shake off to drain excess water.
- Cut open the avocado and remove the stone. Scoop the flesh to a mixing bowl.
- Mash with a fork or a masher to a slightly coarse texture. Add all the other ingredients – onions, tomatoes, cilantro, jalapenos, garlic, salt and black pepper.
- Mix well and taste test to adjust salt and lemon juice.
- Place a lettuce over the toasted bread slice and scoop half of the guacamole. Spread it and cover with another slice of toasted bread.
- Serve guacamole sandwich immediately. You can also keep this for about an hour an room temperature, if you toast your bread really well.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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