A rich and toasty flame broiled cheddar sandwich loaded down with cool and velvety guacamole, fresh bacon and liquefied jack and cheddar. The crunchy disintegrated tortilla contributes this flame broiled cheddar pay tribute to the great blend of tortilla chips and guacamole plunge.
A guacamole flame broiled cheddar sandwich has been on my to attempt list for some time now and since I was making the bacon guacamole on the end of the week I figured I would simply get twofold the fixings and make both. The essential thought behind this flame broiled cheddar is very straightforward and it begun with simply adding guacamole to a barbecued cheddar however with the accomplishment of consolidating salty bacon-y wonderfulness with cool and velvety guacamole I couldn't avoid including a couple of cuts of bacon to the sandwich. I additionally had some remaining corn tortilla chips from plunging on the end of the week so I chose to disintegrate a couple of them and add them to the sandwich for surface.
Like all barbecued cheddar sandwiches this one is truly simple to make however you need to attempt to make sure to haul the guacamole out of the refrigerator early with the goal that it can come up to room temperature before adding it to the sandwich. Having the majority of the elements of the sandwich at room temperature is going to help guarantee that the cheddar dissolves into ooey gooey goodness so haul the cheddar and spread out of the refrigerator in the meantime as the guacamole. The main genuine issue with this guacamole flame broiled cheddar sandwich is that it tends to be somewhat untidy to eat yet I was not by any stretch of the imagination considering that I wolfed mine down. This sandwich is unquestionably one stunning approach to appreciate any extra guacamole and it is even worth making a crisp group of guacamole just to make some flame broiled cheddar!
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ingredients
- 2 slices bacon
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 2 tablespoons guacamole, room temperature
- 1 tablespoon tortilla chips, crumbled (optional)
directions
- Cook the bacon until crispy and set aside on paper towels to drain.
- Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
- Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
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