Grilled Chicken Guacamole Sandwich

Halved hot dog buns spread with guacamole, topped with grilled chicken and cheese slices. This is a Sanjeev Kapoor exclusive recipe.

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Grilled Chicken Guacamole Sandwich

Main Ingredients Boneless chicken breasts, Guacamole
Cuisine Mexican
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Grilled Chicken Guacamole Sandwich

  • 2 Boneless chicken breasts
  • as required Guacamole
  • 4 Hot dog buns
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2 tablespoons Worcestershire sauce
  • Mustard sauce 2 tablespoons + for spreading
  • 1 teaspoon Red chilli flakes
  • Butter for spreading
  • 2 tablespoons Olive oil
  • 1 medium Tomato sliced
  • 4-6 Lettuce leaves lollo rosso
  • 1 tablespoon Mayonnaise
  • as required Alfalfa sprouts
  • 8-10 Cheese slices


  1. Place chicken breasts on a plate. Add salt, crushed peppercorns, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard sauce and chilli flakes and rub in well. Set aside to marinate for 10-15 minutes.
  2. Heat a non-stick grill pan.
  3. Slit buns and spread some butter over the base half and the top half. Place them on hot grill pan and cook till grill marks appear on both sides.
  4. Heat olive oil in the same non-stick grill pan. Place marinated chicken and cook from both sides till done.
  5. Take tomato in a bowl. Sprinkle salt and crushed peppercorns over them. Halve the slices.
  6. Spread a little Dijon mustard sauce over grilled buns. Spread some guacamole on the bottom half and then place torn lollorosso leaves over it.
  7. Slice the grilled chicken and put into a bowl. Add mayonnaise, Dijon mustard and remaining Worcestershire sauce and mix well.
  8. Put tomato slices over the lettuce and top with the chicken mixture. Spread some guacamole over the chicken. Top with alfalfa and cheese slices. Cover with the top half of the buns and serve immediately.