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Nacho Sandwich

May 23, 2024

Bites, Lunch

Easy

0

20 Minutes

IngredientsDirectionsNutritional Information

This would have to be my favourite sandwich creation ever and I’ve been lucky enough for this recipe to be featured a few times in food blogs around the world.

TIPS
This whole recipe can be prepared the night before, including the guacamole. To keep the guac fresh, put it in airtight container and drizzle extra-virgin olive oil on top so it coats the surface. Pop it in the fridge and assemble everything in the morning.

Gluten free
Gluten-free bread works a treat in this recipe.

Dairy free
Use plant-based yoghurt and cheese slices.

Fussy eaters
Tempt your picky eaters by ditching the coriander and red onion in the guacamole.

Metric

Ingredients

237 ml
corn chips
1
egg
4
thick slices of bread
45 ml
natural yoghurt
1
tomato, sliced
2
cheddar

Guacamole

1
avocado, mashed
1/4
finely diced red onion
118 ml
chopped coriander leaves (optional)
5 ml
extra-virgin olive oil
Juice of 1 lime wedge
Pinch of sea salt

Ingredients

1 cup
corn chips
1
egg
4
thick slices of bread
3 tablespoons
natural yoghurt
1
tomato, sliced
2 slices
cheddar

Guacamole

1
avocado, mashed
1/4
finely diced red onion
1/2 cup
chopped coriander leaves (optional)
1 teaspoon
extra-virgin olive oil
Juice of 1 lime wedge
Pinch of sea salt

Directions

You can cook these in an air fryer or the oven.

If cooking in the oven, preheat to 180°C. Line a baking tray with baking paper.
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Place the corn chips in a ziplock bag, expelling as much air as possible, and seal the seam.

Smash the corn chips with a rolling pin till they’re about 5 mm in size, then pour them onto a plate.
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Crack the egg into a wide shallow bowl and whisk it until combined.

Dip the slices of bread into the egg wash on one side and then straight into the crushed corn chips. Place the bread on the baking tray, corn-chip side up, and pop into the oven to cook for around 5–7 minutes, or until the corn chips are toasted.
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If using an air fryer, cook at 180°C for 5 minutes.

While they’re cooking, mix the guacamole ingredients in a bowl until combined.
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To assemble, place a slice of the bread corn-chip side down on a chopping board.

Spread a few tablespoons of the guacamole onto the bread, drizzle with some yoghurt, add a couple of tomato slices and then the cheese. Pop the other slice on top – corn-chip side facing outwards – and cut in half. Yummo.
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Nutrition per serving

Amount per serving

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