On an unexpected chilly evening this past spring, I raided the fridge as the evening news murmur filled the kitchen. My husband had just returned from a walk with our golden retriever, cheeks flushed from the brisk air.
I spotted ripe avocados, leftover bacon, and sourdough that needed a new purpose. In that moment, nostalgia mixed with creativity, like the lunchboxes I once packed as a teacher, always with a twist to surprise curious students.
I buttered the bread like I did long ago at my grandmother’s kitchen table, layering melted Colby jack over warm bread, then adding bright green guacamole and crunchy bacon. I pressed it gently in the skillet, and almost before I realized it, we were sitting at the counter, the sandwich bubbling and golden, taking me back to cozy winter breakfasts with my children home from college.
That sandwich creamy, salty, tangy felt like a warm hug. It reminded me how simple ingredients, used thoughtfully, can create something memorable. I cut it in half, served it alongside a crisp salad, and watched as my husband’s eyes lit up.
Short Description
A thrilling twist on comfort food: creamy guacamole, smoky bacon, and gooey cheese pressed between buttered sourdough—grilled until golden perfection.
Key Ingredients
- 2 Tbsp salted butter, room temperature
- 2 slices sourdough bread
- ½ cup Colby jack cheese, shredded
- 2 Tbsp guacamole, room temperature
- 4 slices cooked bacon
- 3–4 tortilla chips (optional)
Tools Needed
- Non-stick skillet or griddle
- Spatula
- Grater (if shredding your own cheese)
- Knife and cutting board
Cooking Instructions
Step 1: Preheat Skillet
Set your skillet over medium heat to warm up while you prepare the sandwich.
Step 2: Butter the Bread
Spread butter evenly on one side of each sourdough slice.
Step 3: Assemble the Sandwich
Place one slice butter-side down in the skillet. Layer half of the Colby jack, then guacamole, bacon, optional tortilla chips, and remaining cheese. Top with the second slice, butter-side up.
Step 4: Grill
Cook 2–4 minutes, pressing gently, until bottom is golden brown.
Step 5: Flip and Finish
Flip carefully and grill another 2–4 minutes until both sides are golden and cheese is melted thoroughly.
Step 6: Serve Immediately
Remove from pan, cut in half, and serve while the cheese is hot and gooey.
Why You’ll Love This Recipe
Flavor Explosion: Creamy avocado, smoky bacon, and cheesy goodness all in one bite
Quick & Easy: Ready in about 10 minutes—ideal for lunch, snack, or light dinner
Texture Play: Crisp grilled bread contrasted with smooth guacamole and crunchy chips
Comfort Food Upgrade: Familiar grilled cheese with a flavorful twist
Customizable: Add jalapeño, swap bread, or use different cheeses
Mistakes to Avoid & Solutions
Bread burning too fast
Solution: Keep heat medium or move pan slightly off direct heat.
Guacamole leaking out
Solution: Pat dry excess moisture and keep layer thin.
Cheese not fully melted
Solution: Cover skillet with lid for 30 seconds after flipping.
Filling slips out
Solution: Press layers gently before grilling and don’t overstuff.
Bacon limp instead of crisp
Solution: Ensure bacon is well-cooked and drained before adding.
Serving and Pairing Suggestions
Slice diagonally and serve with tomato soup or mixed greens
Offer salsa or hot sauce on the side
Plate for casual family meals or weekend brunch
Perfect when shared with friends over a relaxing evening chat
Storage and Reheating Tips
Best fresh, cheese hardens on reheating
Store uncut sandwiches in an airtight container for up to 1 day
Reheat in a skillet on low for 1–2 minutes per side for crisp texture
Avoid microwave to preserve crispiness
FAQs
1. Can I use a different cheese?
Absolutely, you can use cheddar, Monterey Jack, or pepper jack for spice.
2. Homemade guacamole okay?
Yes, just drain excess lime juice to prevent sogginess.
3. Sandwich too greasy?
Drain bacon well and pat with paper towels before layering.
4. Want it lighter?
Use whole wheat bread and opt for turkey bacon or turkey sausage crumbles.
5. Can I add veggies?
Yes, tomato slices, spinach, or thinly sliced jalapeños make great additions.
Tips & Tricks
Warm skillet first so cheese melts evenly
Butter bread evenly for consistent browning
Use sturdy bread to hold fillings without sogging
Let sandwich rest 30 seconds after cooking before cutting
Keep optional chips whole, they add a fun crunch
Recipe Variations
Spicy Kick: Add chopped jalapeños and pepper jack cheese
Mediterranean Twist: Use pesto instead of guacamole, add feta and spinach
Breakfast Version: Add a fried egg inside for a hearty morning option
Turkey and Avocado: Swap bacon for sliced turkey and include sliced tomato
Final Thoughts
I still smile recalling the evening we cooked this Bacon Guacamole Grilled Cheese by memory, filling the kitchen with laughter and the sizzling scent of bacon. Every gooey bite brings together the warmth of home and a touch of creativity.
May this sandwich become your next favorite twist on a classic—one that sparks joy, adds flavor, and invites good conversation around your table.
Simple Bacon Guacamole Grilled Cheese
Print ThisIngredients
- 2 Tbsp salted butter, room temperature
- 2 slices sourdough bread
- ½ cup Colby jack cheese, shredded
- 2 Tbsp guacamole, room temperature
- 4 slices cooked bacon
- 3–4 tortilla chips (optional)
Instructions
Step 1: Heat the Pan
Warm a skillet over medium heat.
Step 2: Butter the Bread
Spread butter on one side of each slice of bread.
Step 3: Build the Sandwich
Place one slice butter-side down in the pan. Add half the cheese, guacamole, bacon, tortilla chips (if using), and the rest of the cheese. Top with the second slice, butter-side up.
Step 4: Grill One Side
Cook for 2–4 minutes until the bottom is golden.
Step 5: Flip and Finish
Flip and cook another 2–4 minutes until golden and the cheese melts.
Step 6: Serve
Cut in half and enjoy right away while hot and melty.
