Source : Brett Moore, Your About.com Guide to Gourmet Food
Guacamole and fresh tomatoes make for a very flavorful twist on grilled cheese. This is a really delicious sandwich for game day or to just enjoy with family or friends. This sandwich uses three types of cheese: Colby, Monterrey Jack and Goat. Tortilla chip butter is used on the outside for a nice crunch and extra flavor.
Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels.
Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.
To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.
Put the butter in a medium bowl and add the ground chips. Using a fork, work the chip “sand” and butter together until well mixed. The mixture will be somewhat stiff.
To assemble : Spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture side down, on your work surface. Spread 2 tablespoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole. Follow with the colby and Monterrey Jack cheeses. Dot with small pieces of the goat cheese. Finish by placing 2 bacon pieces on each sandwich. Top with the remaining bread slices, buttered side up.
For stovetop method : Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
For sandwich maker method : Use your sandwich maker for this sandwich only if it has variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese.
To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer’s instructions.
Note : There’s no need to use the tomato if your guacamole already has tomato in it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 574 (68%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 32.9g||165 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 142.9mg||44 %|
|Sodium 1399.1mg||48 %|
|Potassium 298.7mg||8 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 34g|
|Protein 33.3g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 848
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