Crispy bacon, homemade guac and two types of cheese – this Guacamole Grilled Cheese really is the sandwich you never knew you needed!
I’m sure you’ve seen guacamole served in many different ways, but potentially not in a grilled cheese 😛 Hey, remember the name of the site you’re on! Anywho, I promise you’re gonna love this. It’s total comfort food in the most delicious way possible. Follow me…
Step away from the store bought guacamole. We both know it’s no way near as good as homemade. Sure, homemade guac takes a little effort and costs slightly more than store bought, BUT – the flavour is SO much better. If you’ve never made guac before you’re in for a treat.
You’d traditionally make guacamole in a Molcajete (Mexican Pestle and Mortar). We’re not using one today, but I’ll show a simple technique which will mimic the benefits of using a pestle and mortar. All you need is a chopping board and a large sharp knife.
What you essentially want to do is make a flavour paste by chopping and smearing the ingredients with the blade of your knife until a paste begins to form. By smearing the ingredients you are mimicking what a pestle and mortar would do i.e breaking down the cell walls of the ingredients. This in turn releases more flavour, in comparison to just roughly chopping up the ingredients.
Process shots: add onion, jalapeño, lime zest, garlic and coriander/cilantro to a chopping board (photo 1), mix and finely dice (photo 2), use the blade of your knife to smear into a paste (photo 3), crush until a lumpy paste forms (photo 4).
How to make Guacamole
Once you’ve got your flavour paste ready to rock and roll, it’s all plain sailing from there.
When it comes to making the guac you want some ripe (but not bruised) avocados, some extra virgin olive oil, more coriander/cilantro and lime juice. Whilst the extra virgin olive oil isn’t traditional, I love adding it to help create a silky smooth texture. It also adds a very gentle background flavour.
To mash everything together I usually go for a potato masher, but a nice firm fork will also do the trick. I recommend keeping it a little chunky. This will give the sandwich a bit more stability.
Process shots: add avocado to a mixing bowl (photo 1), add flavour paste and mash (photo 2), add oil, lime juice and coriander/cilantro (photo 3), mix until evenly combined (photo 4).
Guacamole Grilled Cheese
What Bread to use?
You want a fairly firm loaf, just so it contains the soft filling. I used a stone baked bloomer which had a good bit of texture to it. Sourdough also works great.
What Cheese to use?
Here I’ve gone for Monterey Jack and Cotija. Mexican cheese blend, Cheddar and Queso Fresco all work well!
Oh, and shove in some crispy bacon too. Because, well, why the heck not?! 😛
Process shots: place bread butter-side-down (photo 1), top with cheese (photo 2), top with bacon (photo 3), top with guac (photo 4), top with cheese (photo 5), top with bread butter-side-up and fry both sides (photo 6).
Serving a Guacamole Grilled Cheese
This recipe will give you a big batch of guac, so I recommend serving with some tortilla chips. Or if you want to take things a step further whip up some Foil Packet Nachos!
Alrighty, let’s tuck into the full recipe for this guacamole grilled cheese shall we!?
How to make a Guacamole Grilled Cheese (Full Recipe & Video)
Guacamole Grilled Cheese
- Sharp Knife & Chopping Board
- Medium Sized Mixing Bowl & Potato Masher (or fork)
- Medium Sized Pan and Spatula/Turner
Guacamole (makes big batch)
- 3 medium-large Avocados, peeled, stoned and removed from skins (see notes)
- 3 heaped tbsp finely diced Coriander/Cilantro
- 2 tbsp Extra Virgin Olive Oil (see notes)
- 1 fresh Jalapeño, deseeded & finely diced
- 1 small White Onion, finely diced
- 1 small clove of Garlic, finely diced
- 1 Lime, zested
- 1/2 tsp Salt, plus more to taste
- 8 small/medium but fairly thick slices of Bread (see notes)
- 8 square slices of Monterey Jack
- 8 slices of Bacon, cooked to preference
- 1/2 cup crumbled fresh Cotija (see notes)
- Butter, as needed
- Tortilla Chips, for leftover guac! (optional)
- Prep Guac: Add 2 heaped tbsp coriander/cilantro, 1 finely diced small onion, 1 finely diced deseeded jalapeño, 1 finely diced small clove of garlic and the zest of 1 lime to a chopping board and begin to mix and dice. Once the pieces are very finely diced, sprinkle over 1/2 tsp salt and spread the mixture with the blade of your knife. You're essentially looking to create a paste like texture.
- Make Guac: In a medium sized mixing bowl add avocados. Scrape in the flavour paste and gently smash everything with a potato masher or firm fork, just until everything is combined. Add lime juice, remaining coriander/cilantro, extra virgin olive oil and seasoning to taste. Stir with a spoon and gently press until desired texture (leaving it a little chunky will give the sandwich some stability).
- Prep Grilled Cheese: Spread one side of your slices of bread with butter. Place 2 of them butter-side-down in a pan with the heat OFF. Top with Monterey Jack, followed by bacon, followed by around a heaping 1/4cup of guac, then finished with a sprinkling of Cotija. Top with a second slice of bread butter-side-up.
- Cook: Fry both sides until the bread is golden/crispy and the cheese has melted. Prep your other two sandwiches as these are cooking then repeat. Serve up and enjoy (there will be leftover guac so grab some chips and tuck in!)
If you loved this Guacamole Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!