Tested till perfect Guacamole Sandwiches with Tomatoes and Brie

Guacamole Sandwiches with Tomatoes and Brie

Try sun-dried tomato or black olive bread for even greater flavour. To keep the guacamole from going brown if making ahead of time, bury the avocado pit in it.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 thick slices 8thick slicescountry-style white bread, toasted
  • 2 2tomatotomatoes, thinly sliced
  • 4 oz 4ozBrie cheese, sliced


  • 1 1ripe avocadoavocados
  • 2 2green oniongreen onions, thinly sliced
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbsplemon juice
  • 2 tsp 2tspextra-virgin olive oil
  • 1/2 tsp 1/2tsphot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
To change the number of servings, enter the number, then press "calculate". or reset


Guacamole: Halve and pit avocado; scoop flesh into bowl and mash. Add onions, garlic, lemon juice, oil, hot pepper sauce, salt and pepper; mix well. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 4 hours.)

Spread guacamole on 4 slices of the bread. Top with tomatoes and cheese; sandwich with remaining bread. Broil if desired.

Nutritional Information Per serving: about

cal 454 pro 15g total fat 21g sat. fat 7g
carb 53g fibre 6g chol 29mg sodium 823mg

% RDI:

calcium 15 iron 28 vit A 12 vit C 32
folate 68
All rights reserved. TVA Group Inc. 2015