Okay, Let’s Talk About THIS Sandwich…
Right, picture this: it’s Tuesday night, I’m knackered, staring into the fridge like it holds the secrets to the universe (it doesn’t, usually just some sad looking lettuce). Then I see it – leftover bacon form breakfast, an avocado practically begging to be used, and cheese. Always cheese. And bam! The Bacon Guacamole Grilled Cheese Sandwich idea hits me. It’s become my ultimate ‘treat myself’ meal, or you know, the perfect thing after a particularly rough day sorting out the kids’ squabbles. It’s just pure comfort, folks.
Why You’ll Be Obsessed Too
Honestly? I make this whenever I need a serious flavour explosion. My family goes absolutely bonkers for this sandwich because, well, it’s bacon, guac, and melty cheese smooshed between buttery toasted bread – what’s not to love?! It hits all the right spots: salty, creamy, cheesy, crunchy. It’s a bit messy (fair warning!), but that’s part of the fun, right? Took me a few tries to get the cheese meltiness just right without burning the bread – patience is key, something I’m still working on, haha.
What You’ll Need (Give or Take)
- Bread: 2 slices per sandwich. Sourdough is my absolute fave because it gets super crisp, but honestly, thick white bread, whole wheat, rye… whatever floats your boat. Use what you’ve got!
- Bacon: 3-4 slices, cooked until crispy. I usually bake a whole pack on the weekend so it’s ready to go. Life hack! Any bacon works, streaky is good for crispiness though.
- Guacamole: About 1/4 to 1/3 cup. You can totally use store bought if you’re short on time (no judgement here!), but homemade is pretty special. I just mash an avocado with lime juice, salt, pepper, maybe a pinch of garlic powder and some finely chopped red onion if I’m feeling fancy.
- Cheese: Oh, the possibilities! About 2-3 slices or a generous handful of grated. Monterey Jack is a classic melter. Cheddar (medium or sharp) adds great flavour. Pepper Jack gives it a kick! Sometimes I use a mix. My nan swore by processed cheese slices for the ultimate melt, but I prefer the real deal usually.
- Butter or Mayo: For spreading on the outside of the bread. Controversial, I know, but mayo actually browns really well! About 1 tablespoon should do it.
- Optional extras: A sprinkle of chili flakes in the guac? A slice of tomato? Go wild.
Right Then, Let’s Make It!
- Prep your bits: Cook the bacon until it’s nice and crispy (I can’t stand floppy bacon in a sandwich). Let it cool slightly then crumble or chop it up. Make your guacamole if you’re going homemade – just mash that avocado with your chosen additions. Slice your cheese if it isn’t already.
- Assemble the masterpiece: Lay out your bread slices. Spread guacamole on one slice. Sprinkle the crumbled bacon over the guac. Layer your cheese on the other slice. Carefully put the two halves together. This is where things can get a bit structurally unsound, just embrace it.
- Get ready to grill: Spread butter or mayo evenly on the *outside* of the sandwich slices. Yes, the outside! This is what makes it golden and glorious.
- Cook it low and slow: Heat up a non stick skillet or griddle over medium low heat. Seriously, don’t crank the heat up too high or you’ll burn the bread before the cheese melts – learned that the hard way more times than I care to admit!
- Grill time: Carefully place the sandwich in the heated pan. Cook for about 3-5 minutes per side. You’re looking for that perfect golden brown colour and, crucially, melted cheese oozing out the sides. Give it a gentle press with your spatula if you like. This is where I usually sneak a taste of any cheese that’s escaped.
- Serve immediately! Cut it in half (diagonally tastes better, don’t ask me why, it just does) and dive in. Be prepared for potential guacamole spillage.
Things I’ve Figured Out Along The Way (Notes)
Don’t overstuff the sandwich, tempting as it is. It makes it way harder to flip and everything just squishes out. Been there, done that, cleaned the hob.
If your cheese isn’t melting fast enough but the bread is getting too brown, pop a lid on the pan for a minute or two. Creates a little steam oven effect. Or turn the heat down even lower. Patience, remember?
Actually, letting the sandwich rest for a minute before cutting helps everything kind of settle down. But who has time for that when it smells so good?
Sometimes I make a big batch of guac specifically for this, you can find tons of recipes online, I quite like the simple ones like this one from Love and Lemons.
Fun Twists I’ve Tried (Variations)
Spice it up! Add some pickled jalapeños or use that Pepper Jack cheese I mentioned. Delicious.
Different bread makes a huge difference. Ciabatta works well if you press it like a panini.
Add a fried egg? Okay, now we’re getting into proper brunch territory, but it’s amazing.
One time I tried adding pineapple… yeah, that didn’t work. At all. Some things just don’t belong together, you know? Let’s not speak of it again.
Gear You Might Need
You really just need a good frying pan or skillet. A non stick one makes life easier for cleanup. A spatula for flipping is pretty essential too. You don’t need a fancy panini press, although if you have one, go for it! A butter knife for spreading is handy too, obviously.
Storing Leftovers (If Any!)
Ha! Leftovers. Good one. Seriously though, if you somehow have leftovers, wrap them tightly in foil or cling film and pop them in the fridge. They’re best eaten within a day. Reheat gently in a dry pan or even an air fryer to get some crispiness back – the microwave makes it a bit soggy, in my opinion. Though honestly, in my house it never lasts more than the meal itself!
How We Eat It
This sandwich is pretty substantial on its own, but I love it with a bowl of tomato soup for dipping. Classic combo! Sometimes just a handful of crisps (potato chips!) on the side is perfect too. My youngest insists on having it with ketchup which I pretend to be horrified by, but secretly, I get it.
Pro Tips (AKA Mistakes I’ve Made So You Don’t Have To)
Make sure your bacon is properly cooked *before* it goes in the sandwich. I once tried slightly undercooking it thinking it would crisp up in the pan… nope. Just chewy bacon. Bleh. Cook it first!
Don’t have the heat too high! I know I keep saying it, but burnt bread and cold cheese is the saddest grilled cheese experience. Medium low is your friend.
Use enough butter or mayo on the outside. Don’t skimp! It’s crucial for that golden crust and flavour. You can always find tips on cooking bacon perfectly like cooking it in the oven which I find easier sometimes.
Quick Q&A (Stuff People Ask Me)
Can I use pre made guacamole?
Totally! Look, sometimes life’s too short to be mashing avocados, especially if they’re rock hard or sadly brown. Just grab a tub you like – zero shame in that game!
What’s the best cheese?
Ah, the eternal question! Depends what you like. For meltiness, Monterey Jack, Provolone, or even American cheese slices work great. For flavour, a sharp cheddar or Gruyère is lovely. I usually use Jack or a medium cheddar, maybe both!
Help! My sandwich fell apart!
Yeah, it happens! Especially if it’s generously filled. Just scoop everything back together as best you can in the pan. It’ll still taste amazing, even if it looks a bit… rustic. A wider spatula helps with the flipping mission.
simo
Med
