Chips & Guacamole Grilled Cheese
"In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses and corn chips all at once.
From Laura Werlin, the San Francisco-based author of “Grilled Cheese, Please!: 50 Scrumptiously Cheese Recipes.” Her tips for a great gilled cheese: Some grilled cheese making tips: -- Grate the cheese. It will melt faster and more evenly than sliced cheese. -- Butter the bread, not the pan. Thinly sliced bread and soft, salted butter work best. -- Cook low and slow. Don’t rush. Grill the sandwich slowly over medium heat. It’s done when the bread is crispy and the cheese is fully melted. -- Cover up. Lock in the heat by covering the sandwich while cooking. -- Press, flip, repeat. Use a spatula to press down firmly on the sandwich while cooking. Flip twice (pressing with each flip)."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 slices bacon
- 8 large tortilla chips (about 2 ounces)
- 4 tablespoons butter, at room temperature
- 8 slices sourdough bread
- 1⁄2 cup guacamole (see Guacamole or use purchased, preferably one with tomato in it)
- 2 tablespoons roma tomatoes, peeled seeded and finely diced (important to see Note in #7 below)
- 4 ounces colby cheese, coarsely grated (1 cup)
- 4 ounces monterey jack cheese, coarsely grated (1 cup)
directions
- 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, if using. Follow with the Colby and Monterey Jack Cheeses. Finish by placing two bacon pieces on each sandwich. Top with 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 or 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 5 minutes. Cut in half and serve.
- For sandwich maker method: Use your sandwich maker for this sandwich only if you have 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
