For the club sandwich with guacamole, first place the chicken breasts in the oven in a gratin dish, brush with olive oil and cover with foil. Then bake at 180 °C for about half an hour.
For the guacamole, cut the avocados and remove the pit. Using a spoon, scoop out the flesh and mash it on a plate with a coarse-tined fork to make a puree.
Cut into one tomato, blanch, rinse and peel. Finely dice the tomato, finely chop the onion and also blanch the dried chili pepper briefly with hot water and then finely chop. Add everything to the avocado puree and mix. Squeeze the garlic cloves through the press and add. Season the cream with salt and the juice of the lemon.
Toast the bread slices.
Place two slices of sandwich bread against each other and spread generously with the guacamole. Season the cooked chicken breasts with salt, cut into slices and place on top of the cream. On top, evenly spread a few more slices of tomatoes and crisp lettuce. Then place the next slices of bread on top and cover in the same way. Finally, place another slice of bread on top as a lid.
Press the two finished “bread double-decker” smooth and carefully cut the club sandwich with guacamole crosswise with a sharp kitchen knife, so that two triangles are formed in each case.