Holy Guacamole
A hearty and healthy sandwich featuring creamy guacamole, savory roast chicken, crispy beef bacon, and fresh veggies, layered between multigrain Vienna bread with lime aioli. Perfect for a quick lunch, picnic, or light dinner.
Equipment
- 1 Bread knife For slicing bread
- 1 Toaster or Pan To toast the bread
- 1 Butter Knife For spreading guacamole and aioli
- 1 Cutting board For slicing tomatoes and assembling
Ingredients
- 2 slices Multigrain Vienna Bread ~45g each
- 10 g Butter Softened for easy spreading
- 64 g Roma Tomato Sliced 3mm thick
- 80 g Roast Chicken Pre-cooked
- 30 g Beef Bacon Pre-cooked and crispy
- 40 g Guacamole Fresh or store-bought
- 20 g Lime Aioli For brightness
- 20 g Mesclun Salad Mix Mixed greens
- Maldon Salt & Pepper Mix To taste
- 1 portion Side Salad For serving
Instructions
- Lightly toast or warm the multigrain Vienna bread slices in a toaster or oven for a crisp texture. Spread 10g of butter evenly across both slices.
- Spread 40g of guacamole on one slice and 20g of lime aioli on the other. Season both with a pinch of Maldon salt and freshly ground pepper.
- Layer 80g of pre-cooked roast chicken over the guacamole, followed by 30g of crispy pre-cooked beef bacon.
- Arrange 64g of thinly sliced Roma tomato and 20g of mixed salad mesclun atop the bacon.
- Close the sandwich with the aioli-covered slice, pressing gently to meld the flavors.
- Serve with a side salad made from extra mesclun, lightly dressed with balsamic vinaigrette.
Notes
- Variations: For vegetarian, swap chicken and bacon for grilled portobello mushrooms or halloumi. For vegan, use fresh avocado slices, plant-based mayo, and vegan bacon or marinated tofu. Add jalapeños or sriracha for spice. Use a whole wheat tortilla for a wrap.
- Serving Ideas: Pair with sweet potato fries, air-fried potato wedges, vegetable soup, or fermented veggies for a probiotic boost.
- Beverage Pairings: Enjoy with iced lemon tea, cucumber sparkling water, pineapple juice, Chardonnay, dry rosé, or wheat beer.
- Storage Tips: Store pre-cooked chicken and beef bacon in airtight containers in the fridge (3–4 days) or freeze (up to 2 months). Keep guacamole with lime juice and plastic wrap on the surface to prevent oxidation. Store tomatoes at room temperature unless sliced.
- Selection Tips: Choose ripe avocados (slightly soft), fresh guacamole without preservatives, lean roast chicken breast, and multigrain bread with whole wheat as the first ingredient.