Guacamole Sandwiches with Tomatoes and Brie
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 454 |
| pro | 15 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 53 g |
| fibre | 6 g |
| chol | 29 mg |
| sodium | 823 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 28 |
| vit A | 12 |
| vit C | 32 |
| folate | 68 |
- Portion size: 4
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.
Ingredients
- 8 thick slices 8thick slicescountry-style white bread, toasted
- 2 2tomatotomatoes, thinly sliced
- 4 oz 4ozBrie cheese, sliced Guacamole:
- 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
Preparation
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.
Source : Canadian Living Magazine: September 2005
