Guacamole Sandwich Flats

Thin buns, sandwich thins, slim sandwich bread, sandwich flats—whatever you call them, they’re essentially the same. Companies just use different names to market their brands. If you’re unfamiliar with them, picture regular old chubby buns minus the extra trimmings, and you’ve got a thin sandwich bun. Personally, I prefer the name Sandwich Flats and use it consistently. These buns are thin yet hearty, boasting just 100 calories each, making them perfect for a light lunch or a quick snack.

My favorite way to enjoy them is as a sandwich with a layer of guacamole. Guacamole, an avocado-based dip, is very popular in the US. It’s creamy, healthy, and delicious. However, it needs to be consumed quickly as it tends to oxidize and turn brown.

How to Keep Guacamole from Turning Brown:

I found some useful tips online:

• Return the Avocado Pits: Placing the avocado pits back into the dip can help keep it from browning for several days.
• Add Lemon Juice: Squeezing a generous amount of lemon juice over the guacamole can prevent browning thanks to the acid.
• Cover with Plastic Wrap: Simply covering the dip bowl with plastic wrap, ensuring the wrap touches the surface of the guacamole, helps keep it fresh.

Ingredients for the Guacamole

• 2 ripe avocados
• 1 lemon juiced
• 2 Tbsp finely chopped onion
• 2 garlic pods (peeled)
• 1 Tbsp cilantro (chopped)
• 1 green chilli/jalapeno (optional)
•  salt
• 1 Tbsp oil

Method 

• Cut the avocados and remove the seeds. (You can see an online link here with pictures) Take a spoon and scoop out the pulp into a small bowl. Mash it gently using a fork.
• Using a chopper (I use this chopper here ) pulse garlic, green chilli, salt (except onions) together. Stir in lemon juice, salt, and oil.
• Add the mashed avocado and pulse again. Transfer it to a bowl. Add the chopped onion, cilantro, little more lemon juice.
• Note: We do not like our guacamole chunky and do not like big bits of avocado.
• Cover the bowl well so that it is air tight.

At work, I usually keep a bag of this sandwich bread handy. Depending on my mood for lunch for that day, I get a tomato and guacamole. Of course, storing guacamole is a problem as it oxidizes pretty fast. I usually get a small amount of it in an air tight plastic box and transfer it to the fridge at work that way it does not brown as much. Assembling the sandwich is a breeze and I usually down this with some yogurt and or chips.

Now if you do not prefer the Guacamole then you can add anything you like on the sandwich, Mustard-ketchup, hummus, pepper relish, cream cheese or even some coriander chutney etc and the list is endless.

Again this is a guideline and not much of a recipe; you can customize this depending on your taste. You can use regular bread (toasted), regular bun, pita bread, and wraps instead of the thin sandwich that I have used here. And use the toppings/veggies depending on taste.

Ingredients for the sandwich

• 2 sandwich flats
• 1 big tomato (cut in circles)
• 3-4 big onion rings
• 2-3 cucumber circles (optional)
• 2-4 big spinach leaves (replace with lettuce)
• 1 tsp crushed pepper
•  Guacamole (see above)
• 2 cheese slices (any cheese will do)

How to Assemble 

• Open up the sandwich flats. On the inside of one half of the sandwich, slather the prepared guacamole evenly with a knife/spoon.
• On the other sandwich half , first place a cheese slice at the bottom, top it with spinach leaves, tomato slice, onion ring and then top it off with the guacamole slathered top.
• Repeat the same with another sandwich. Eat with some yogurt and chips.