Bacon and Guacamole Grilled Cheese

This bacon and guacamole grilled cheese sandwich will satisfy your craving for something melty, crispy, and irresistable. 

 

This grilled cheese sandwich is made with four kinds of cheese, crispy bacon, and fresh and spicy guacamole. 

It's a great way to jazz up everyone's favorite comfort food sandwich. You'll love the combination of bacon, cheese, guacamole, and crispy buttery bread. 

Ingredients:

Bread: 

I used sourdough bread, sliced about 1/2 inch thick. You could also use sliced French or Italian bread. Use a sturdy lean bread that isn't too airy. While it's okay for some of the cheese to leak through, you want to keep most of it inside the sandwich. 

Cheeses:

This recipe calls for four kinds of cheese, sharp cheddar and gouda for flavor, and Gruyére and provolone for meltiness and stretch. While I used white cheddar, a yellow cheddar would add a nice contrast of color and show the amount of cheese between the slices of bread. 

Bacon: 

Pre-cook the bacon until it is crispy. You can also par-cook it in advance and refrigerate it and then reheat it between layers of paper towels in the microwave. 

Guacamole:

You can make your own or use store bought. I like to add white onions, chopped and drained tomatoes, cilantro, jalapeño, minced garlic, and fresh lime juice to mine. The acid from the lime and tomatoes is a nice foil for the rich cheese and help keep the guacamole from changing color. 

Great Tips for Making these Grilled Cheese Sandwiches: 

First, use a combination of butter and good mayonnaise for coating the outside of the bread. Mayonnaise (not salad dressing) has a higher smoke point than butter and so you can cook the sandwich longer without burning it. 

This results in a nice crispy bread filled with hot and completely melted cheese. Rest assured, you cannot taste the mayonnaise. 

To mix the mayo and butter, whisk them together in a small bowl to create a spread. 

Second, when making a grilled cheese sandwich, cook it on low heat in order to fully melt the cheese and heat the sandwich thoroughly. The goal is to get everything hot and melty before the bread browns. I don't necessarily like to cover the pan to speed this up because the steam kind of softens the crispy bread. 

Third, use grated or shaved cheese. This way, the cheeses will melt quickly. Plus, you can mix up the cheeses if you are using more than one variety. If a few shards of cheese sneak onto the pan, leave them there and, when you flip the sandwich, let the stray cheese stick to the outside of the sandwich. So good. 

Finally, in the case of this sandwich, cook it first and then stuff it with the bacon and the guacamole. This helps keep the bacon crisp and the guacamole fresh tasting. Have the bacon and guacamole ready to go. 

If you have leftovers, you can actually wrap the sandwiches in foil and refrigerate them. Reheat them in a skillet over low heat until fully heated through and re-crisped (do not reheat in the microwave). 

Celebrating National Grilled Cheese Day:

Here's a few of my grilled cheese-style sandwiches that I adore: 

Chili Crisp Grilled Cheese

Cuban Sandwich

Sourdough Apple Bread Grilled Cheese

Grilled Cheese recipes from my fellow food bloggers who are also celebrating: 

Bacon and Guacamole Grilled Cheese by Karen's Kitchen Stories

Cinnamon Raisin Apple Grilled Cheese by Jolene's Recipe Journal

Ham and Havarti Grilled Cheese by A Day in the Life on the Farm

Jalapeno Popper Grilled Cheese by Magical Ingredients

Pizza Grilled Cheese by Hezzi-D's Books and Cooks

Sloppy Joe Grilled Cheese by Palatable Pastime

 

Bacon and Guacamole Grilled Cheese

Yield: 2 sandwiches

Author: Karen's Kitchen Stories

This bacon and guacamole grilled cheese sandwich will satisfy your craving for something melty, crispy, and irresistable.

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons salted butter, softened
• 4 slices sourdough bread, 1/2 inch thick each
• 2 ounces shredded sharp cheddar cheese
• 2 ounces shredded gouda cheese
• 1 ounce shredded provolone cheese
• 1 ounce shredded Gruyére cheese
• 1/2 cup prepared guacamole
• 4 slices bacon, fully cooked

Instructions

1. Whisk together the mayonnaise and butter in a small bowl.
2. Spread one side of each slice of bread generously with the butter and mayonnaise mixture.
3. Heat a large skillet over low heat.
4. Place two slices of bread onto the pan and top each with half of the cheese. Top with the other slices of bread.
5. Cook the sandwiches, about four minutes per side, until golden brown and crispy and the cheese is hot and fully melted.
6. Transfer the sandwiches to a cutting board and open the sandwiches. Spread each with a quarter cup of guacamole and top each with two slices of bacon. Reclose the sandwiches, slice each in half with a bread knife, and serve.

Nutrition Facts

Calories

789.91

Fat (grams)

21.08 g

Sat. Fat (grams)

8.11 g

Carbs (grams)

119.39 g

Fiber (grams)

6.03 g

Net carbs

113.37 g

Sugar (grams)

10.79 g

Protein (grams)

31.58 g

Sodium (milligrams)

1632.01 mg

Cholesterol (grams)

34.48 mg

https://www.karenskitchenstories.com/2023/04/bacon-and-guacamole-grilled-cheese.html

Karen's Kitchen Stories

sandwich, grilled cheese

Lunch

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it # karenskitchenstories

How to stay up to date with Karen's Kitchen Stories? 

Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Check out my Amazon Store for some of my kitchen toys. 

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.