Grilled Triple Cheese Bacon Guacamole Sandwich

Chilly weather brings an iconic sandwich with it: the Grilled Cheese Sandwich! It doesn’t need to be boring though. If you like grilled cheese, you’ll love today’s recipe for a Grilled Triple Cheese Bacon Guacamole Sandwich!

This is a sponsored post written by me on behalf of Sargento® Cheese. All opinions are 100% mine.

I’m going to go out on a limb to confess:  I AM a cheese-aholic. I’ve loved cheese as long as I can remember, always choosing it for a snack or to incorporate into a recipe such as beloved macaroni and cheese. I can safely say I’ve never met a cheese I did not like!

My husband often does the grocery shopping and thanks to this our cheese drawer is always full of Sargento® Sliced Cheese and grated cheese. I love that he keeps it stocked up both due to daily school lunch sandwich making (no ‘oops we ran out’ surprises in the wee hours of the morning) but also because it’s 100% real, natural cheese.

We try to eat as naturally as possible and though I have friends who l-o-v-e pasteurized process cheese food (also known as “American singles”), it only has to have a minimum of 51% real cheese. If I’m going to eat cheese, I want cheese and only real, authentic cheese. Sargento® slices are cut directly from blocks of real cheese so I’m feeding my family the real deal.

It’s chilly outside. The fall leaves have been blown off the trees. Snuggly sweaters are needed for early morning school runs. That means one thing in my house: it’s grilled cheese sandwich season. Ok, well, that’s only sort of true. We eat grilled cheese sandwiches all year round (for every meal, breakfast included) but now is the season when that iconic comfort food dish comes into full swing.

I grew up with grilled cheddar cheese sandwiches made in a waffle iron on the reverse side of the waffle plates; the flat side. It really makes a perfect sandwich with toasty bread and oozy melted cheese. I remember as a young adult making grilled cheese sandwiches with my brother in my apartment, discussing ‘the right way’ to make them; both agreeing the method of our youth was perfection.

I still love a traditional grilled cheese sandwich but also like to change it up a bit. I like to mix cheese types and throw in seasonal ingredients too. It’s a fast and fun meal. Today I’m sharing comfort food at its best and most decadent: Grilled Triple Cheese Bacon Guacamole Sandwiches. Do I have your attention?!

I still prefer making grilled cheese sandwiches in a press for even heating and melting of the cheese. Having said that, these may also be made in a heavy skillet, lightly buttering the outside of the bread and flipping halfway through to get that wonderful golden brown crust on the bread. The sandwich is layered with cheese, guacamole and bacon with the cheese in between each layer to get a gooey melted texture all the way through.

For this sandwich I used Sargento® Sharp Cheddar, Pepper Jack and Provolone slices. The combination of flavors is fantastic with the familiar sharpness of the cheddar, spiciness with the Jack and creamy provolone. This is a grilled cheese twist your diners won’t soon forget!

Grilled Triple Cheese Bacon Guacamole Sandwich

Comfort food has never been better than this gooey grilled cheese with bacon and guacamole! It's quick and easy to make. NOTE: cooking time includes time to cook the bacon.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: bacon guacamole grilled cheese sandwich, triple grilled cheese sandwich

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 1 sandwich

Calories: 791kcal

Author: Toni Dash

Ingredients

• 2 slices favorite Sandwich Bread (gluten-free or regular)
• 1 slice Sargento® Sharp Cheddar cheese
• 3 slices of Hickory-smoked Bacon , cooked until done though not crisp (drained)
• 1 slice Sargento® Provolone cheese
• 2-4 tablespoons smooth Guacamole
• 1 slice Sargento® Pepper Jack cheese

Instructions

• Layer the cheddar cheese on top of one slice of bread.
• Follow with the bacon, provolone cheese, guacamole spread to cover the provolone cheese, the pepper jack slice and second piece of bread.
• Cook in two-sided griddle, panini press or heavy skillet (butter the outside of each piece of bread if cooking in a skillet and flip over halfway through cooking) until cheese has melted and bread is golden brown.

Nutrition

Calories: 791kcal | Carbohydrates: 32g | Protein: 35g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 117mg | Sodium: 1298mg | Potassium: 421mg | Fiber: 4g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 3.1mg | Calcium: 700mg | Iron: 2.6mg