Guacamole, Caper, and Smoked Meat Sandwiches
4 servings
30 minutes
Lots of ingredients to buy the day before, since you probably won't always have them in the fridge. Prep time: half an hour.
1
To prepare guacamole, peel the avocado, remove the pit, and cut it into large pieces. Make a cross cut on the top of one tomato, pour boiling water over it, then peel and dice it. Roast the sweet pepper in the oven at 220 degrees for twenty minutes, peel off the skin and seeds, and also dice it. In a bowl, place the avocado, mash the flesh with a fork, then add the tomatoes, pepper, finely chopped shallot, Tabasco, Worcestershire sauce, and lime juice. Mix well while mashing.
- Avocado: 400 g
- Baku tomatoes: 3 pieces
- Sweet pepper: 50 g
- Shallots: 15 g
- TABASCO®: 1 ml
- Worcestershire sauce: 1 g
- Lime juice: 20 ml
2
Slice two tomatoes into rings - not too thin, but not too thick. Also slice the ham if it wasn't pre-sliced.
- Baku tomatoes: 3 pieces
- Smoked ham: 300 g
3
Spread guacamole on all pieces of bread. On four, place a slice of meat, two to three tomato slices, and salt. Crush the capers with a knife and distribute them evenly in the space between the tomatoes. Top with a lettuce leaf and cover with the remaining pieces of bread with guacamole.
- Toast bread: 8 pieces
- Avocado: 400 g
- Smoked ham: 300 g
- Baku tomatoes: 3 pieces
- Salt: to taste
- Capers: 50 g
- Lettuce leaves: 4 pieces