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I absolutely love making this bacon guacamole grilled cheese. It’s an upgraded version of a classic and just a bit over the top in the best way. The mash-up of creamy guac, super crispy bacon, melty cheese, and bread grilled just right always hits the spot—perfect for a casual lunch or late-night craving.
One weekend I needed to use up some leftover guac, so I tried this out. Now it’s a go-to, especially when friends pop over. They can’t get enough of it!
Tasty Ingredients
- Tortilla chips: toss in your favorite chips for crunch and a pop of saltiness
- Bacon: thick-sliced and fried till crunchy adds texture; skip it if you want the veggie route
- Guacamole: rough or smooth doesn’t matter, just use ripe avocados or a store-bought tub
- Cheddar cheese: sharp cheddar (sliced or shredded) just melts best and tastes awesome, but anything melty works
- Salted butter: make sure it’s soft so it spreads easy—fancy butter is a bonus
- Sourdough bread: Tangy bread with a chewy middle and crispy crust holds everything together
Cozy Step-by-Step
- Serve It Up:
- Cut your grilled sandwich down the middle while it’s hot. Eat up quick to catch the cheese stretching.
- Sizzle Away:
- With a dry pan on medium heat, lay your sandwich in. Grill two or three minutes per side. Press gently so it gets super crispy and check for gooey cheese.
- Put It Together:
- Top off with the last bread slice, keeping the buttery side out. Carefully smoosh it so all the fillings stay in place while you fry.
- Pile On the Fillings:
- With one buttery slice facing down, layer half your cheese, then bacon, add guac, sprinkle the crushed chips, then finish with more cheese.
- Butter Time:
- Glob soft butter over one side of every piece of bread. This is how you’ll get that epic golden crust.
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My favorite moment is always when the cheddar cheese pulls apart, gooey and perfect, against the soft guac. I watched my nephew eat two whole sandwiches once—I totally get why!
Keeping Leftovers
Got extra? Wrap your sandwich in foil after it cools and toss it in the fridge. Warm it back up in a skillet for the crunchiest bite. Best eaten within two days.
Easy Swaps
No cheddar? Monterey Jack or pepper jack both melt great. No bacon? Toss in ham or ramp up the chips and skip the meat. Gluten-free bread holds up just as well if you need it.
Ways to Serve
Dip into tomato soup or eat with a crisp salad for a full meal. Or slice into little triangles for a fun snack board or party plate.
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Fun Background
Grilled cheese has stuck around in American kitchens for decades. Adding extras like bacon and guac is a tasty spin that mixes diner classics with the bright flavors of the southwest. Great to share with friends or family.
Frequently Asked Questions
- → Why does this sandwich taste so good?
It's all about the crispy bacon with creamy guacamole and cheesy cheddar melting together. Lots of textures and bold flavors in every bite.
- → Can I switch up the bread?
Definitely! Multigrain and gluten-free are great, but sourdough has that tang and holds up. Just grab something sturdy for all the melty stuff inside.
- → Got a veggie-friendly version?
You can skip the bacon or use a plant-based alternative—totally works if you want a meatless option.
- → Which cheeses go great with guacamole?
Cheddar's a classic but Monterey Jack or Pepper Jack are melty too, and pair perfectly with the creamy avocado.
- → How do I make it crunchier?
Add some crumbled tortilla chips before grilling. It gives your sandwich an extra crispy bite along with all that melted cheese.