Bacon Guacamole Grilled Cheese Sandwich

Why Make This Recipe

Bacon Guacamole Grilled Cheese Sandwich is a delightful twist on a classic favorite. Combining crispy bacon, creamy guacamole, and melted cheese between crispy bread creates a satisfying meal or snack. This recipe is easy to make and perfect for a quick lunch or a cozy dinner. Plus, it’s a fun way to use leftover guacamole, ensuring nothing goes to waste!

How to Make Bacon Guacamole Grilled Cheese Sandwich

Ingredients

• 1 tablespoon salted butter, at room temperature
• 2 slices of sourdough bread
• 1/2 cup shredded cheddar cheese (or 2 slices), at room temperature
• 4 slices cooked bacon
• 1/2 cup guacamole

Directions

1. Heat a skillet over medium heat. Spread butter on one side of each slice of bread.
2. Place one slice of bread, buttered side down, in the skillet.
3. Add the shredded cheddar cheese, cooked bacon, and guacamole on top of the bread in the skillet.
4. Top with the second slice of bread, buttered side up.
5. Grill for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
6. Remove from the skillet, slice, and serve.

How to Serve Bacon Guacamole Grilled Cheese Sandwich

Serve your Bacon Guacamole Grilled Cheese Sandwich hot, right off the skillet. It pairs well with a side of tomato soup, salad, or crispy potato chips. You can also add some extra guacamole or salsa on the side for dipping.

How to Store Bacon Guacamole Grilled Cheese Sandwich

If you have leftovers, let the sandwich cool completely. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay good for up to 2 days. To reheat, you can use a skillet on low heat or a toaster oven until warmed through.

Tips to Make Bacon Guacamole Grilled Cheese Sandwich

• Use fresh ingredients for the best flavor; fresh guacamole and crispy bacon make a big difference.
• Experiment with different types of bread or cheese to find your perfect combination.
• For added crunch, consider adding thinly sliced jalapeños or some arugula inside the sandwich.

Variation

You can customize your Bacon Guacamole Grilled Cheese Sandwich by adding extra ingredients. Try mixing in some diced tomatoes, onions, or even a sprinkle of lime juice for a zesty twist.

FAQs

Can I use other types of bread?
Yes! You can use any bread you like, such as whole grain, rye, or even a bagel if you want something different.

Can I make this sandwich vegetarian?
Absolutely! Just leave out the bacon and consider adding vegetables like tomatoes or mushrooms for more flavor.

Can I prepare the guacamole ahead of time?
Yes, you can make guacamole in advance. Just store it in an airtight container and press plastic wrap directly onto the surface to prevent browning.

Bacon Guacamole Grilled Cheese Sandwich

A delightful twist on a classic favorite, combining crispy bacon, creamy guacamole, and melted cheese between crispy bread. Perfect for a quick lunch or cozy dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 2 sandwiches

Course: Lunch, Snack

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the Sandwich

• 1 tablespoon salted butter, at room temperature
• 2 slices sourdough bread
• 1/2 cup shredded cheddar cheese (or 2 slices), at room temperature
• 4 slices cooked bacon
• 1/2 cup guacamole

Method

 

Preparation

1. Heat a skillet over medium heat.
2. Spread butter on one side of each slice of bread.

Cooking

1. Place one slice of bread, buttered side down, in the skillet.
2. Add the shredded cheddar cheese, cooked bacon, and guacamole on top of the bread in the skillet.
3. Top with the second slice of bread, buttered side up.
4. Grill for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
5. Remove from the skillet, slice, and serve.

Notes

Serve hot with a side of tomato soup, salad, or crispy potato chips. Add extra guacamole or salsa on the side for dipping. If you have leftovers, let the sandwich cool completely, then wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days.