Grilled Four-Cheese Sandwiches With Tomato, Avocado, and Bacon
Ingredients
Makes 4 servings / Prep: 30 min., Cook: 6 min. per batch
- 8 microwave bacon slices
- 2 large tomatoes each cut into 4 slices
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 large avocado cut into 8 slices*
- 1 tablespoon rice vinegar*
- ¼ cup butter softened
- 1 teaspoon grated Parmesan cheese
- 2 tablespoons mayonnaise
- 8 sourdough bread slices
- 4 ounces sharp Cheddar cheese sliced
- 4 ounces Monterey Jack cheese with peppers sliced
- 4 ounces white Cheddar cheese sliced
- ¼ cup Thousand Island dressing
Instructions
- Cook bacon according to package directions; drain, and set aside.
- Sprinkle tomatoes evenly with salt and pepper; sprinkle avocado with vinegar.
- Stir together butter and Parmesan cheese.
- Set aside.
- Spread mayonnaise on 1 side of 4 bread slices; layer each with 1 sharp Cheddar cheese slice, 1 tomato slice, 2 avocado slices, 2 bacon slices, 1 Monterey Jack cheese slice, 1 tomato slice, and 1 white Cheddar cheese slice.
- Spread remaining 4 bread slices with dressing; place on top of sandwich with dressing side down.
- Spread half of butter mixture evenly on 1 side of sandwiches.
- Cook 2 sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat 2 to 3 minutes.
- Spread remaining butter mixture evenly on ungrilled sides of sandwiches; turn and cook sandwiches 2 to 3 minutes.
- Repeat procedure with remaining sandwiches.
Notes & Wine Advice
* ½ cup guacamole may be substituted for avocado and rice vinegar.