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.
Servings: 4
Ingredients:
| 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% |
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8 thick slices country-style white bread, toasted
2 tomatoes, thinly sliced
4 oz (125 g) brie cheese, sliced
Guacamole:
1 ripe avocado
2 green onions, thinly sliced
2 cloves garlic, minced
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) extra-virgin olive oil
1/2 tsp (2 mL) hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
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.
Additional Information
Source
Canadian Living Magazine: September 2005
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