When you think grilled cheese, what comes to mind? White sandwich bread? A little butter? Processed American cheese? Oh good – then your expectations are real low. And do I have a treat for you – I add bacon! Ok, it’s a little better than that…
The complete recipe, with measurements can be found at the bottom of the post
What makes a plain grilled cheese sandwich a good grilled cheese sandwich is shredded cheese and fresh bread. The possibilities of cheesy combos is endless, but the foundation is the same – good bread, good cheese. Tonight we are having avocado, bacon, and tomato on country white bread.
On a whim, I decided to dehydrate the tomatoes. I already had the oven on low (I was making spicy Chex mix to take to a friend’s party) and decided to pop in the sliced tomatoes. I can’t tell you exactly how long they cooked for….about an hour on 300F. Could you skip this step? Of course. You could also peel open a slice of plastic cheese and be halfway done ;)
Choose your favorite cheeses to shred. I used equal parts sharp white cheddar and pepper jack, and a handful of fresh parmesan. Colby jack, mozzarella, gouda, Swiss – all would work well here. You will need 2 to 4 ounces per sandwich, depending on how cheesy you want it.
For ease of turning and eating, I like to mash the avocado and spread it on the bread like butter. Add a little lime to keep it fresh, and season with salt and pepper to taste.
Slice your bread about 3/4 inch thick, and get all your ingredients prepared. I slather a generous amount of avocado on each slice, followed by the tomatoes, bacon, and finally the mound of cheese. Remember that this will melt down – so don’t be shy. If you are reading this post in advance, it’s best to wrap assembled sandwiches in plastic, and keep them in the fridge for an hour (or more). This will help the ingredients mingle and hold together during the cooking process. If you don’t have extra time, add more cheese….because you are likely to lose some to the frying pan.
Preheat a nonstick skillet on medium, and spray lightly with cooking spray (or just use the same pan that you cooked the bacon in, like I did. Drained of most of the fat, of course). Coat one side of the sandwich (the one closest to the cheese) with a thin layer of softened butter, and put it butter side down into the skillet. Check your bread often, you want it golden and crisp. Coat the top side with butter, so that it’s ready for flipping.
Once your bottom bread is to the desired color, flip your sandwich over. Now just wait patiently….but if the sandwich seems to be cooking too quickly (bread is browning, cheese isn’t melting) lower the heat and put a loose fitting lid over the sandwich for a few minutes.
- 4 slices bread, cut 3/4 inch thick
- 4 – 8 ounces cheese, grated
- 4 slices thick cut bacon, cooked
- One avocado, mashed
- Juice of half a lime
- Freshest tomato, sliced and dehydrated (optional)
- Salt and pepper
Spread mashed avocado onto each slice of bread. Layer tomato, bacon, and cheese onto one slice of bread per sandwich. Top with second slice of bread. Coat top slice of bread (closest to cheese) with thin layer of butter. Grill in a preheated non-stick pan until golden. Butter second slice of bread and flip. Remove from heat once both sides are golden and cheese is melted through.