BLT and guacamole sandwiches

These sandwiches use delicious homemade guacamole instead of butter to spread the bread, so they're perfect for anyone with a dairy allergy!

  • 15 mins preparation
  • 10 mins cooking
  • Serves 2
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BLT and guacamole sandwiches
  • 8 bacon rashers, rind removed, halved crosswise
  • 1 small avocado, chopped
  • 1 golden eschalot, finely chopped
  • 1 tablespoon lemon or lime juice
  • 6 slice white sandwich bread
  • 2 roma tomatoes, thinly sliced
  • 30 gram mixed salad leaves


Blt and guacamole sandwiches
  • 1
    Heat a large frying pan over moderately high heat. Add bacon and cook, turning occasionally, for 5 minutes or until brown and crisp. Drain on paper towels.
  • 2
    Meanwhile, mash avocado in a medium bowl. Add eschalot and juice; season with salt.
  • 3
    Place 2 slices of bread on a flat work surface. Spread bread with half the avocado mixture. Top with half the bacon, tomato and salad leaves. Repeat layers, finishing with bread. Cut in half: serve at once.


Replace eschalot with 1 thinly sliced green onion. Use toothpicks to hold sandwiches together.