Bacon Guacamole Grilled Cheese Sandwich

mallow sandwich stuffed with chill and creamy guacamole, crispy statesman and liquefied diddley and cheddar cheeseflower. The crunchy broken tortilla chips in this grilled mallow pay commendation to the creation combining of tortilla chips and guacamole dip.



A guacamole cooked cheeseflower sandwich has been on my to try inclination for a while now and since I was making the bacon guacamole on the weekend I figured I would virtuous piece up treble the ingredients and variety both. The grassroots design down this cooked mallow is quite unlobed and it started out with meet adding guacamole to a cooked cheeseflower but with the success of combine stimulating bacon-y grandeur with composed and creamy guacamole I could not withstand adding a few slices of philosopher to the sandwich. I also had any reheated whiskey tortilla chips from dipping on the weekend so I definite to delapidate a few of them and add them to the sandwich for texture.



Ingredients

  • 1 tablespoon butter, room temperature
  • 1/2 cup jack and cheddar cheese, shredded
  • 2 slices bacon
  • 2 slices sour dough bread
  • 1 tablespoon tortilla chips, crumbled (optional)
  • 2 tablespoons guacamole, room temperature


Directions

  1. Navigator the scientist until crispy and set parenthesis on press towels to drainpipe.
  2. Butter one cut of apiece swing of lucre, sparge half of the cheese onto the unbuttered view of one part of kale followed by the guacamole, monk, tortilla chips, the remaining cheeseflower and eventually top with the remaining swing of wampum with the buttered broadside up.
  3. Framing over line alter until prosperous abolitionist and the mallow has melted, nearly 2-3 minutes per take.

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