When comfort food meets fresh flavors, magic happens. This Bacon Guacamole Grilled Cheese sandwich takes the classic grilled cheese we all grew up with and transforms it into something extraordinary with creamy avocado, crispy bacon, and a hint of lime and cilantro. It’s the perfect balance of indulgent and fresh that satisfies cravings while delivering bright flavors.
I created this recipe on a rainy Sunday when I couldn’t decide between making guacamole for snacking or grilled cheese for lunch. The combination was so delicious that it’s become one of my most requested recipes from friends and family. The contrast between the melty cheese, crunchy bacon, and cool guacamole creates layers of texture and flavor that elevate this sandwich to main-dish status.
Why I Love These
These sandwiches combine three perfect foods—bacon, guacamole, and grilled cheese—into one irresistible handheld meal.
The contrast between the hot, melty cheese and the cool, fresh guacamole creates a flavor experience that’s both comforting and exciting.
I make these whenever I need to impress guests with minimal effort or when I’m craving something that feels special but takes less than an hour to prepare.
Ingredients
- 2 slices sourdough bread
- 2 tablespoons salted butter, room temperature
- 1/2 cup shredded Colby Jack cheese
- 2 tablespoons guacamole, room temperature
- 4 strips bacon, cooked and crispy
- 3-4 tortilla chips for crunch (optional)
How To Make
- Preheat a large skillet over medium heat. This ensures even browning and prevents burning the bread before the cheese melts.
- While the pan heats up, spread room temperature butter evenly on one side of each bread slice. This creates the golden, crispy exterior.
- Place one slice of bread butter-side down on a clean surface. Layer half the cheese on the unbuttered side, then spread guacamole evenly over the cheese. Add the crispy bacon strips and tortilla chips if using, then top with remaining cheese and the second bread slice, butter-side up.
- Carefully transfer the assembled sandwich to the preheated skillet. Cook for 2-4 minutes until the bottom is golden brown and crispy.
- Using a spatula, carefully flip the sandwich and cook the other side for 2-4 minutes more until golden brown and the cheese is completely melted and gooey.
- Remove from heat and let cool for 30 seconds before cutting. Slice diagonally if desired and serve immediately while the cheese is still melted and the bread is crispy.
Nutrition
This sandwich combines protein from the cheese and bacon with healthy fats from the avocado, making it more nutritionally balanced than a standard grilled cheese. While it’s certainly an indulgent meal, the addition of avocado provides heart-healthy monounsaturated fats, fiber, and essential vitamins like potassium and vitamin K.
To lighten this dish, consider using turkey bacon instead of pork bacon, reducing the amount of cheese, or using whole grain bread for added fiber. The guacamole component adds significant nutritional value with avocados being a nutrient-dense food that contributes to satiety.
This recipe contains dairy (cheese) and gluten (bread), but can be adapted for dietary restrictions. For a dairy-free version, use plant-based cheese alternatives that melt well. Gluten-free bread can be substituted for those with celiac disease or gluten sensitivity.
Tips & Variations
- Make the guacamole and cook the bacon up to a day ahead, then assemble and grill the sandwiches just before serving for a quick meal.
- For a spicier version, add a pinch of cayenne pepper to the guacamole or use pepper jack cheese instead of Monterey Jack.
- Make it vegetarian by omitting the bacon and adding thin slices of grilled portobello mushroom for a similar savory, meaty element.
Ways To Serve Them
- Pair with a light tomato soup for the ultimate comfort food combination.
- Serve alongside a simple green salad dressed with lime vinaigrette to balance the richness.
- Cut into quarters and serve as an appetizer at casual gatherings.
- Accompany with sweet potato fries and a side of chipotle mayo for dipping.
Proper Storage
- Fridge: These sandwiches are best enjoyed immediately after cooking. If you must store leftovers, wrap tightly in aluminum foil and refrigerate for up to 1 day, though the texture will change significantly.
- Freezer: Not recommended for freezing as the guacamole will oxidize and the bread will become soggy when thawed.
- Reheat: To revive leftover sandwiches, reheat in a dry skillet over medium-low heat until warmed through, about 2-3 minutes per side. Alternatively, use a toaster oven at 325°F for 5-7 minutes to help restore some crispness to the bread.
Ingredients
- 2 slices sourdough bread
- 2 tablespoons salted butter, room temperature
- 1/2 cup shredded Colby Jack cheese
- 2 tablespoons guacamole, room temperature
- 4 strips bacon, cooked and crispy
- 3-4 tortilla chips for crunch (optional)
Steps
- Preheat a large skillet over medium heat. This ensures even browning and prevents burning the bread before the cheese melts.
- While the pan heats up, spread room temperature butter evenly on one side of each bread slice. This creates the golden, crispy exterior.
- Place one slice of bread butter-side down on a clean surface. Layer half the cheese on the unbuttered side, then spread guacamole evenly over the cheese. Add the crispy bacon strips and tortilla chips if using, then top with remaining cheese and the second bread slice, butter-side up.
- Carefully transfer the assembled sandwich to the preheated skillet. Cook for 2-4 minutes until the bottom is golden brown and crispy.
- Using a spatula, carefully flip the sandwich and cook the other side for 2-4 minutes more until golden brown and the cheese is completely melted and gooey.
- Remove from heat and let cool for 30 seconds before cutting. Slice diagonally if desired and serve immediately while the cheese is still melted and the bread is crispy.
Nutrition (per serving)
- Calories: 485 kcal
Notes
- Make the guacamole and cook the bacon up to a day ahead, then assemble and grill the sandwiches just before serving for a quick meal.
- For a spicier version, add a pinch of cayenne pepper to the guacamole or use pepper jack cheese instead of Monterey Jack.
- Make it vegetarian by omitting the bacon and adding thin slices of grilled portobello mushroom for a similar savory, meaty element.