Grilled Cheese With Bacon and Guacamole | Dorothy Lane Market

Grilled Cheese With Bacon and Guacamole

PREP TIME 15 mins
COOK TIME 10 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Aug 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 ripe Hass avocado
  • 1 Tbsp white onion, finely chopped
  • 1 Tbsp fresh cilantro, chopped
  • 1 tsp jalapeno pepper, minced
  • 1 tsp lime juice, plus more to taste
  • Kosher salt
  • 3 oz sharp Cheddar cheese, thinly sliced or coarsely grated
  • 3 oz aged gouda, thinly sliced or coarsely grated
  • 3 oz provolone cheese, thinly sliced or coarsely grated
  • 4 1/2-inch thick slices Sourdough Bread
  • 3 Tbsp unsalted butter
  • 6 sliced DLM Uncured Bacon, cooked to crisp

INSTRUCTIONS

1
Halve and pit the avocado. Scoop the flesh into a medium bowl and mash. Stir in the onion, cilantro, jalapeño, lime juice, and ¼ tsp kosher salt.
2
Divide the cheeses between two slices of bread. Top with the other slices of bread to make two sandwiches.
3
Melt half of the butter in a 12-inch heavy-duty skillet over medium-low heat. Add the sandwiches and cook until golden brown on one side, 3 to 4 minutes. Flip, add the remaining butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes.
4
Transfer to a cutting board and open the sandwiches. Spread about ¼ cup guacamole on half of each sandwich and top with the bacon. Reassemble, slice in half, and serve.

IN THIS RECIPE

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Grilled Cheese With Bacon and Guacamole

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 10 mins
SERVINGS 2

INGREDIENTS

  • 1 ripe Hass avocado
  • 1 Tbsp white onion, finely chopped
  • 1 Tbsp fresh cilantro, chopped
  • 1 tsp jalapeno pepper, minced
  • 1 tsp lime juice, plus more to taste
  • Kosher salt
  • 3 oz sharp Cheddar cheese, thinly sliced or coarsely grated
  • 3 oz aged gouda, thinly sliced or coarsely grated
  • 3 oz provolone cheese, thinly sliced or coarsely grated
  • 4 1/2-inch thick slices Sourdough Bread
  • 3 Tbsp unsalted butter
  • 6 sliced DLM Uncured Bacon, cooked to crisp

INSTRUCTIONS

1
Halve and pit the avocado. Scoop the flesh into a medium bowl and mash. Stir in the onion, cilantro, jalapeño, lime juice, and ¼ tsp kosher salt.
2
Divide the cheeses between two slices of bread. Top with the other slices of bread to make two sandwiches.
3
Melt half of the butter in a 12-inch heavy-duty skillet over medium-low heat. Add the sandwiches and cook until golden brown on one side, 3 to 4 minutes. Flip, add the remaining butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes.
4
Transfer to a cutting board and open the sandwiches. Spread about ¼ cup guacamole on half of each sandwich and top with the bacon. Reassemble, slice in half, and serve.

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