bacon avocado grilled cheese on sun-dried tomato basil bread

This is about to get messy.

bacon avocado grilled cheese on sun-dried tomato basil bread

My theory on messiness? Glad you asked. It’s much easier to make a mess and clean it up than it is to try not being messy in the first place.

Anyone with me? My husband’s not.

bacon avocado grilled cheese on sun-dried tomato basil bread

But you know what? He wouldn’t be getting a meal every night if things didn’t get a little messy. Because that’s how I roll. Flour on the floor, carrot peelings on the countertop, taco seasoning on the stove. Every day is a battle in my kitchen. A messy, messy battle.

bacon avocado grilled cheese on sun-dried tomato basil bread

This sandwich rocked my world yesterday. And again today, actually. It is completely because of the sun-dried tomato basil bread. WOAH. But prepare for ooziness. It’s a good ooze though, not like the Power Rangers ooze that turns parents into zombies. Wait, is that a good ooze too?

Just kidding, mom and dad. That’s a terrible ooze.

bacon avocado grilled cheese on sun-dried tomato basil bread

I just hit myself for making a Power Rangers reference. I have a little brother, okay?

What I’m trying to say is- I love this sandwich. And I hope you will too.

bacon avocado grilled cheese on sun-dried tomato basil bread

 

The bread recipe is from food.com. I changed the tomato paste to sun-dried tomato paste, used basil olive oil instead of regular, and only ended up baking for 25 minutes. This bread is honestly SO good and would make a great ungrilled sandwich bread as well.

 

bacon avocado grilled cheese

makes 4 sandwiches

Seems a little silly to be giving you instructions for a grilled cheese, but I’ll guide you through the amounts I used just in case you’re scared. :)

8 slices sun-dried tomato basil bread, recipe above (or your favorite artisan bread)
6 slices bacon, crispy (I used turkey bacon)
1 avocado, mashed
2 cups of shredded cheese (I used a combination of monterey jack and medium cheddar)
4 tablespoons butter

 

Heat a cast-iron skillet or similar over medium to medium-high heat.

Butter one side of each slice of bread and flip over.

Spread a quarter of the avocado mash on four pieces of bread. Place 1 and a half pieces of bacon on top of the avocado. Pile a quarter of cheese on top of the bacon. Close each sandwich with it’s bread-mate, buttered side out.

Place sandwiches on heated skillet and cover with a baking sheet if you are using a skillet with edges, or a dome-shaped piece of aluminum foil if not.  This just helps the cheese to melt before the bread burns.

Flip when golden brown and re-cover.

Serve with soup (we had Campbell’s Coconut Tomato Thai soup with this and it was SO good) or on its own!

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3Pingbacks & Trackbacks on bacon avocado grilled cheese on sun-dried tomato basil bread

  1. Food, Baby!: Burro Cheese Kitchen Review | ORANGE
    April 22, 2013 at 9:32 pm (1 year ago)

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