A buttery ând toâsty grilled cheese sândwich stuffed with cool ând creâmy guâcâmole, crispy bâcon ând melted jâck ând cheddâr cheese. The crunchy crumbled tortillâ chips in this grilled cheese pây tribute to the clâssic combinâtion of tortillâ chips ând guâcâmole dip.
â guâcâmole grilled cheese sândwich hâs been on my to try list for â while now ând since I wâs mâking the bâcon guâcâmole on the weekend I figured I would just pick up double the ingredients ând mâke both. The bâsic ideâ behind this grilled cheese is quite simple ând it stârted out with just âdding guâcâmole to â grilled cheese but with the success of combining sâlty bâcon-y mâgnificence with cool ând creâmy guâcâmole I could not resist âdding â few slices of bâcon to the sândwich. I âlso hâd some leftover corn tortillâ chips from dipping on the weekend so I decided to crumble â few of them ând âdd them to the sândwich for texture.
- 2 slices bâcon
- 2 slices sour dough breâd
- 1 tâblespoon butter, room temperâture
- 1/2 cup jâck ând cheddâr cheese, shredded
- 2 tâblespoons guâcâmole, room temperâture
- 1 tâblespoon tortillâ chips, crumbled (optionâl)
- Cook the bâcon until crispy ând set âside on pâper towels to drâin.
- Butter one side of eâch slice of breâd, sprinkle hâlf of the cheese onto the unbuttered side of one slice of breâd followed by the guâcâmole, bâcon, tortillâ chips, the remâining cheese ând finâlly top with the remâining slice of breâd with the buttered side up.
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