Spray bread slices with oil and toast on a hot grill plate for 1 minute on each side. Remove and set aside. Drizzle oil over steaks and season to taste. Grill for 1 minute each side or until cooked to your liking. Remove to rest.
To make guacamole, mash avocados and stir through lemon juice and Edgell Corn Kernels.
Assemble steak sandwiches by placing guacamole on bread bases, top with steaks, Edgell Beetroot, carrot, rocket, caramelised onion and bread lid. Serve immediately with hot French fries.