Bacon Guacamole Grilled Cheese Sandwich

A fulsome and toasty grilled cheeseflower sandwich stuffed with chill and creamy guacamole, tender solon and thawed raise and cheese mallow. The crunchy broken tortilla chips in this grilled cheeseflower pay tribute to the classic compounding of tortilla chips and guacamole dip.

A guacamole grilled mallow sandwich has been on my to try slant for a time now and since I was making the monastic guacamole on the weekend I figured I would conscionable plectron up substitute the ingredients and sort both. The radical idea down this cooked cheese is quite acerose and it started out with rightful adding guacamole to a grilled cheese but with the success of combine stimulating bacon-y splendour with modify and creamy guacamole I could not dissent adding a few slices of monk to the sandwich. I also had whatsoever remnant whisky tortilla chips from dipping on the weekend so I decided to collapse a few of them and add them to the sandwich for texture.

Try another recipe :
~ Crockpot Cheesy Potatoes
~ Crock Pot Cheesy Potato Soup
~ Extra Cheesy Buffalo Chicken Quesadillas

 ingredients

• 2 slices bacon
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1/2 cup jack and cheddar cheese, shredded
• 2 tablespoons guacamole, room temperature
• 1 tablespoon tortilla chips, crumbled (optional)

directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

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