Bacon Guacamole Grilled Cheese

This bacon guacamole grilled cheese sandwich has completely changed my sandwich game. I stumbled on this combo a few years back when I had leftover guacamole and bacon from taco night and was too lazy to go grocery shopping. That happy accident turned into what my friends now call "the sandwich that ruins all other sandwiches" because once you've had it, plain grilled cheese just doesn't cut it anymore.

Last month when my brother visited, I made this for lunch. He took one bite, looked at me with wide eyes, and said, "How have you been keeping this from me?" Then proceeded to ask for another one before he'd even finished the first. That's the power of this sandwich.

Key Ingredients

• Sourdough bread: The slight tang and sturdy texture stand up perfectly to the fillings. Plus, it gets incredibly crispy when buttered and grilled.
• Colby jack cheese: This blend melts beautifully and has the perfect flavor balance. You could substitute cheddar or pepper jack if that's what you have on hand.
• Room temperature guacamole: Cold guac straight from the fridge won't melt into the cheese properly. Let it sit out while you cook the bacon.
• Bacon: Cook it until it's crispy but not burnt. You want that crunch to contrast with the creamy elements.
• Tortilla chips: These seem weird but trust me - that extra crunch layer takes this sandwich to a whole new level.

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Sandwich Magic

Butter strategy:

Room temperature butter spreads easily without tearing the bread. Make sure to cover edge-to-edge for that perfect golden crust.

Cheese layering:

Starting AND ending with cheese creates a protective barrier that keeps the guacamole from making the bread soggy.

Heat control:

Medium heat is key - too hot and the bread burns before the cheese melts; too low and you lose that perfect crisp exterior.

Pressing technique:

A gentle press with your spatula helps the sandwich cook evenly, but don't smash it or all your fillings will squeeze out.

Patience is key:

Let that first side get properly golden before flipping - about 2-3 minutes. Rushing the flip can lead to structural failure (aka sandwich collapse).

Serving timing:

This sandwich is at its absolute peak the minute it comes off the pan, when the cheese is at maximum meltiness and the bread is perfectly crisp.

I perfected this recipe through many delicious test runs (tough job, I know). My first attempt used sliced cheese, which didn't melt as evenly as shredded. Then I tried adding the guacamole after grilling, but it wasn't as harmonious as having it melt into the cheese. The tortilla chip addition happened when my nephew was helping make lunch and accidentally dropped some chips on the sandwich assembly line - that happy accident is now a non-negotiable component.

Serving Ideas

Serve this indulgent sandwich with something light and acidic to balance the richness - a simple green salad with vinaigrette or some pickled vegetables work perfectly. If you're going all in on comfort food, a small cup of tomato soup for dipping takes it to the next level of amazing.

Tasty Twists

Try pepper jack cheese for a spicy kick that plays well with the guacamole. Add a thin slice of tomato or a few pickled jalapeños for extra flavor dimension. For a breakfast version, add a fried egg - the runny yolk creates an incredible sauce for the sandwich.

Quick Tips

This sandwich is best enjoyed immediately when that perfect crispy-melty texture is at its peak. If you must make it ahead, wrap in foil and reheat in a 300°F oven for about 10 minutes rather than microwaving, which would make it soggy.

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I've made this bacon guacamole grilled cheese for countless lazy weekend lunches, late-night cravings, and even impromptu dinner parties (just cut into quarters for fancy appetizers). There's something about that combination of crispy, buttery bread, gooey cheese, creamy guacamole, and smoky bacon that hits every perfect note. It's the sandwich equivalent of comfort food that gives you a hug - but with a sophisticated twist that makes it special enough for company.

Recipe FAQs

→ Can I use a different bread instead of sourdough?

Yes! Any sturdy bread works well - try country white, whole grain, or even texas toast. Just make sure it's thick enough to hold the fillings.

→ What other cheeses work well in this sandwich?

Cheddar, Monterey Jack, or pepper jack are all great alternatives to Colby jack. You can also use a combination of cheeses.

→ Do I have to include the tortilla chips?

The chips add a nice textural contrast, but they're optional. You can skip them or substitute with a thin layer of corn chips.

→ Can I make my own guacamole for this?

Absolutely! Homemade guacamole works wonderfully. Just be sure it's not too chunky so your sandwich stays together.

→ What can I serve with this sandwich?

Try a simple side salad, tomato soup, potato chips, or pickles to complement the rich flavors of the sandwich.