Grilled Guac Sandwich on Plantain Bread

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Guacamole? Yes please!
Bacon? Of course!
Buffalo sauce? Always!
Plantains? My new obsession!
The result: An Amazing and Addicting Grilled Guac Sandwich!


Since going Paleo two years ago, I have never really had any cravings for carbs like pasta or bread, but this plantain bread left me wanting sandwiches for days after making it!  This is the best paleo sandwich bread I have made: it has a very similar taste and texture to real bread.  Any other gluten free breads I have tried tend to crumble and fall apart, but the plantain bread held loads of creamy guacamole without being a mess to eat!

I also created an amazing guacamole to add to this grilled sandwich: Buffalo Chicken Guacamole.  I love buffalo sauce and I love guacamole, so I figured together they'd be a perfect match.  And they were!  This guac would taste delicious as a dip for sweet potato chips too.

Grilled Guac Sandwich
Yield: 2 sandwiches
Gluten free, dairy free, egg free, soy free, Whole30, Paleo

Ingredients
For the guacamole:
  • 1 avocado
  • Juice 1/2 lime
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 sprig fresh parsley or cilantro
  • Salt and pepper to taste
  • 1/2 Tablespoon coconut oil
  • 1 Tablespoon Frank's hot sauce
  • 1/2 cup cooked, shredded chicken
For the Sandwich:
  • 4 slices plantain bread (recipe below)
  • 4 slices bacon, cooked (I used Applegate Farms turkey bacon)
  • 4 slices tomato
  • Full guacamole recipe
Directions
For the guacamole:
  1. Heat the coconut oil and Frank's in a small saucepan over low-medium heat.
  2. Once the coconut oil is completely melted, add the shredded chicken and mix until the chicken is well coated.  Remove from heat and set aside.
  3. Place the avocado, lime juice, garlic powder, smoked paprika, parsley/cilantro, and salt/pepper in a food processor.  Process until well mixed and mostly smooth.
  4. Spoon the guacamole into a medium sized bowl and mix in buffalo chicken in buffalo chicken.  Set aside while you prepare the rest of your sandwich ingredients.
For each sandwich:
  1. Spray or brush each slice of bread with a little olive oil.
  2. Place 2 slices of bacon on the un-piled side of one slice of bread.
  3. Top the bacon with half of your guacamole.
  4. Top the guacamole with 2 slices of tomato.
  5. Close your sandwich by adding the second slice on bread over your fillings, oiled side up.
  6. Grill your sandwich for 6-7 minutes on an electric griddle or panini press.  Or fry your sandwich on the stove over medium heat for about 4 minutes per side.
  7. Serve with some carrots and salsa, a pickle, or other side of your choice!
Plantain Sandwich Bread
Yield: 2 sandwich servings


Gluten free, dairy free, egg free, soy free, Whole30, Paleo, vegan

Ingredients
  • 2 green plantains
  • 1 cup lite coconut milk
  • 1/4 cup flaxseed meal
  • 1 tsp baking powder
Directions 
  1. Preheat your oven to 425° F.
  2. Peel your plantains.  You should only be using green plantains for this recipe (they are more starchy), so they will most likely be difficult to peel.  Just be patient!
  3. Add your plantains, flaxseed meal, baking powder, and coconut milk to a food processor and process until smooth.
  4. Allow to sit for 5 minutes to let the batter thicken.
  5. Grease a 9"x9" square baking pan with coconut oil.
  6. Pour the batter into your greased pan and place in the oven for 25 minutes.
  7. When the bread is cooked, remove from the oven and allow to cool.  Once cooked, cut the bread into 4 even slices for your sandwiches.

-Brought to you from Erin's Kitchen

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