This grilled cheese has creamy guacamole in the center that bursts out as you bite into it.
Note: I like to add tomato to my basic guacamole recipe for this application. Grilled cheese and tomato is just classic. If you want to go one step further, add some crispy bacon to the sandwich.
2 tablespoons butter, cut into three even pieces
2 slices hearty white bread, such as Pepperidge Farm or Arnold
2 slices American, cheddar, or Jack cheese
1/2 cup guacamole (preferably homemade)
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with guacamole and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 57g||73%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 8g||28%|
|Total Sugars 3g|
|Vitamin C 13mg||63%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|