Guayanesa Recipe

Mash avocado

Halve the avocado, remove the pit and scoop flesh into a bowl. Add the juice of half a lime (or lemon), 1/4 tsp salt and 1/8 tsp black pepper. Mash with a fork until slightly chunky but spreadable.

Stir in 1 tablespoon chopped cilantro. Taste and adjust seasoning with remaining salt, pepper or lime as desired. Reserve.

In a small bowl combine the sour cream with remaining 1 tablespoon chopped cilantro, a squeeze of lime (about 1/2 tsp juice), and a light pinch of salt. Mix until smooth. Keep chilled until assembly.

Slice the rolls or bread pieces horizontally. Spread softened butter (or brush olive oil) on the cut sides. If you prefer warm, toast or grill the cut sides in a skillet or under a broiler until golden (about 1–2 minutes each side).

Heat 1 tablespoon oil or butter in a nonstick skillet over medium heat. Add Guayanesa slices in a single layer and cook 1–2 minutes per side until the edges begin to brown and cheese softens but not fully melts. (This step gives a warm, slightly crisp exterior; you can skip and use raw slices if preferred.) Remove to a paper towel-lined plate.

Spread about 1 tablespoon of the mashed avocado on the bottom half of each roll (roughly 4 tbs across all 4 sandwiches).

Place 2 slices of Guayanesa cheese on top of the avocado on each sandwich (total 8 slices used). If using warm cheese, place immediately so it softens the avocado slightly.

Add an optional slice of tomato and/or 2 tablespoons pickled red onion per sandwich if using.

Dollop 1 tablespoon sour cream mixture onto the top half of each roll (about 1 tbs each).

Close the sandwich, press gently, and if desired, toast assembled sandwiches in the skillet 1 minute per side over medium heat to warm through and slightly crisp the exterior.

Cut sandwiches in half, garnish with extra cilantro if you like, and serve immediately while the cheese is warm or at room temperature. Serve with lime wedges on the side.