Boost your breakfast quotient to end-of-year ready with this guacamole sandwich that doubles up in the lunch box. Bite into the chip dip flavours and the goodness of fresh salad veggies at the same time.
Once the school year’s end approaches, it is that reach to the finish line that feels like a stretch. There are last-minute assignments, year-end performances, evaluations and an added list of friends moving away. Together with the teens, it does feel heavy to pass through this phase. As life gets a bit harder, here is a hack I learned. Simplify what you make and eat so it becomes one chore less. Saying that it doesn’t mean eating boring food. Make it meaningfully exciting so it is tasty and yet simple. One of the sandwiches I recently made was one that I felt good about, the guacamole sandwich.
Ingredients to make this sandwich
Fairly straightforward, this guacamole sandwich is not just easy, but very tasty.
Guacamole: The salad relies on the guacamole for the entire bit of flavour. So your favourite store-bought or homemade guacamole will be perfect. I like a chunky guacamole with generous amounts of lemon in it.
Beans: I use cooked and drained kidney beans or refried beans to add a bit of protein to this recipe. You can soak and cook the beans or used canned ones here
Salad veggies: the classic salad mix of lettuce, tomato and onions is perfect here as well. These provide a crunchy bite to the sandwich. If you have a handful of sprouts or microgreens add that too to make it extra nutritious.
Cheese: cheese does make a good combo with this sandwich, however is not a key essential to make it tasty. You can use sliced cheddar or pecorino.
Let’s make guacamole sandwich
Guacamole sandwiches are pretty easy to assemble.
Prep the salad vegetables and guacamole. Cook the beans and drain the beans. Once ready, toast the bread and layer up with shredded lettuce. the top with guacamole and beans and then add the tomato. Sprinkle salt and pepper if you prefer and cover with the second slice of bread. This makes your sandwich.
Meal prep the sandwich basics
If making ahead, you can prepare the guacamole and store it in an airtight container, cook the beans and chop up the salad veggies. These can be saved for a couple of days as refrigerated.
In the lunchbox
The guacamole sandwiches are such a lovely treat for the lunch boxes. If you place the guacamole on the bread directly it does make it a bit soggy, so place it on the lettuce and this stays firm and holds up the sandwich better. Along with the sandwich, you can send a couple of walnut rolls or a carrot muffin.
- 4 slices Wholemeal bread
- 1/4 lettuce icebrg or cos, shredded.
- 1 large tomato sliced
- 1/2 cup kidney beans cooked and drained
- 1/4 cup sprouts microgreen sprouts optional
- 1/4 cup cheese cheddar or pecorino
- 1/2 cup guacamole home made or store bought.
- Clean and wash the vegetables.
- Shred the lettuce.
- Slice the tomatoes.
- Keep ready, the cheese, beans and guacamole.
- Toast the bread.
- Place the lettuce on the bread slice evenly.
- Add a dollop of guacamole and spread it well.
- Now add the beans,sprouts, tomato and cheese.
- Cover with the second slice of bread.
- The sandwich is now ready to be eaten.
Sandwiches on our blog
Hope you are gearing up for the year’s end soon and these easy recipes come in handy for you. We may be making this guacamole sandwich a bit more often this season. Let us know if it has come in handy for you or pin it for later use. Take care and catch up with you soon.