Can I use store-bought guacamole instead of homemade?

Absolutely! Store-bought guacamole works perfectly in this recipe. Just make sure it's at room temperature for easier spreading and better melting of the cheese. If it seems watery, drain off any excess liquid before adding it to your sandwich.

Why is my sandwich soggy instead of crispy?

Sogginess usually comes from three main issues: heat that's too low, too much moisture in your fillings, or assembling too far in advance. Make sure your pan is properly preheated to medium, pat your guacamole with a paper towel if it seems very wet, and always cook immediately after assembling.

Can I make this sandwich ahead for lunch?

This sandwich is definitely best freshly made. However, if you need to make it ahead, assemble everything except the guacamole, then add that right before grilling. Alternatively, pack the components separately and assemble at lunchtime if you have access to a panini press or skillet.

How do I prevent the fillings from falling out while cooking?

The key is in the cheese placement! Adding cheese to both sides of your fillings creates a "glue" that holds everything together. Also, don't overstuff your sandwich, and press down gently with a spatula while cooking to help seal the edges.

Bacon Guacamole Grilled Cheese Sandwich Recipe

Description

This Bacon Guacamole Grilled Cheese is the ultimate comfort sandwich, combining crispy bacon, creamy guacamole, and melted Colby Jack cheese between perfectly toasted slices of sourdough bread. It’s an easy, satisfying main course that’s perfect for a quick lunch or dinner.

Ingredients

Scale

Bread & Spread

- 2 tablespoons salted butter, room temperature
- 2 slices sourdough bread

Filling

1/2 cup Colby Jack cheese, shredded
2 tablespoons guacamole, room temperature
4 slices bacon, cooked
3–4 tortilla chips (optional)

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Instructions

Preheat the skillet. Preheat a skillet over medium heat until hot and ready for grilling.
Butter the bread. While the skillet heats, evenly spread the butter on one side of each slice of sourdough bread.
Assemble the sandwich. Place one slice of bread, buttered side down, on a clean non-stick surface or directly in your skillet. Sprinkle half the shredded Colby Jack cheese onto the unbuttered side, then layer on the guacamole, cooked bacon slices, and optional tortilla chips. Finish with the remaining cheese and top with the second slice of bread, buttered side facing up.
Grill one side. Place the assembled sandwich in the skillet. Grill for 2-4 minutes, checking occasionally, until the bottom is golden brown and crisp.
Flip and finish grilling. Carefully flip the sandwich with a spatula and cook the other side until it is also golden brown and the cheese is fully melted, about 2-4 minutes more.
Serve. Remove from the skillet, slice, and serve immediately while hot and gooey.

Notes

For extra flavor, use peppered bacon or add thinly sliced tomatoes.
Guacamole should be at room temperature for easy spreading and melty texture.
You can substitute Colby Jack cheese with Monterey Jack or Cheddar if preferred.
Press sandwich down gently while grilling for crispier edges.

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 3g
Sodium: 1150mg
Fat: 36g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0.6g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 70mg