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I always turn to this Bacon Guacamole Grilled Cheese whenever I want something over-the-top cozy on a lazy day It scores high for deliciousness yet barely takes any effort Just imagine creamy guacamole mashed with melted Colby jack and smoky bacon, all hugged by crunchy buttery sourdough The first time I threw these together for lunch it instantly became a must-have in our house
After adding tortilla chips just for kicks, I couldn’t get enough of the salty snap My friends now request this at every game night so it’s officially the party special
Savory Ingredients
- Tortilla chips: look for freshly sealed bags and stick with classic salted to let the creamy flavors pop
- Bacon: thick-sliced is best for satisfying crunch try frying until the edges are just golden
- Sourdough bread: gives you that chewy bite and holds up without getting soggy
- Colby jack cheese: go full fat if you want ultimate creaminess and nice stretch as it melts
- Guacamole: chunky and freshly made or grab a high-quality tub at the store, just season it well
- Salted butter: let it soften so you can easily slather it on the bread and get that golden, crisp result
Simple Instructions
- Serve and Enjoy:
- Slice while hot on a cutting board Feel free to dig in while it's still melty
- Flip the Sandwich:
- Using a sturdy spatula, gently turn it over and keep it going until the other side is crisp and cheese is bubbling out
- Stack and Grill:
- Top with the final bread slice, buttered side up Move the whole thing to your hot pan Grill until the bottom looks golden and crunchy, don't let it burn
- Layer Up:
- On your cutting board or pan, start with a buttered bread (butter side down) Over that, sprinkle on some cheese, then spoon guac on top Add cooked bacon and a few tortilla chips Place more cheese above all that goodness
- Slather that Butter:
- Coat the outsides of each bread with soft butter for a dreamy crisp
- Heat the Pan:
- Put your skillet on medium to get it ready for toasting You want it hot enough to sizzle but not so hot it scorches
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The best thing here is that surprise layer of tortilla chips Every time I add them my family can’t stop eating—one batch disappears before anything else is ready
Fun Ways to Eat
This goes awesome with tangy tomato soup Dip a corner and you'll see why For something lighter, toss a quick salad with arugula or romaine and a squirt of lime If friends are over, quarter the sandwiches and serve with pico de gallo for dipping fun
Storage Tips
If you have extras let 'em cool first Then wrap in foil and chill in the fridge They'll stay good up to two days Want them crisp again Just reheat in a skillet—never the microwave or you'll get a soggy sandwich
Ingredient Switch-Ups
No Colby jack in the fridge Feel free to grab cheddar, mozzarella, or even pepper jack Other breads like multigrain or whole wheat work nicely as a swap Turkey bacon keeps things lighter Switch up your guac with spicier versions or a splash of lime to shake things up
Cultural and Seasonal Twists
This sandwich nods to Tex Mex flavors with that combo of tortilla chips and guacamole In summer load up the guac with fresh backyard tomatoes Chilly weather calls for smoky chipotle in the mix for some heat
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Try making this Bacon Guacamole Grilled Cheese and you'll crave it again Promise—it's gooey, savory, and a total comfort win
Frequently Asked Questions
- → Which bread holds up best for this sandwich?
Sourdough’s got the perfect bite and a little tang, so it won’t fall apart and gives a lot of flavor once toasted.
- → Are there any other melty cheeses I could use?
Colby jack is great, but cheddar, Monterey Jack, or even mozzarella all work well with the bacon and guacamole.
- → How will I know when to flip my sandwich?
After 2-4 minutes on medium heat, take a peek at the bottom. If it’s golden and crisp, it’s ready to turn over with a spatula.
- → Do I really need tortilla chips inside?
Totally up to you! The chips give it extra crunch, but it’s just as tasty without them.
- → What stops the bread from burning before the cheese softens?
Keep the heat on medium and don’t rush it, so the bread browns nicely while the cheese has time to get gooey.