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Grilled Cheese with Bacon and Guacamole

Scott Phillips

Servings: 2

This is a favorite combination at The Cheese Truck in New Haven, where it’s actually made with six different cheeses (Comté, Gruyère, and raclette as well as the ones listed below). This streamlined version calls for Cheddar for sharpness, gouda for nutty sweetness and color, and provolone for stretch. Pulling apart the cooked sandwich to add the add-ins keeps the bacon crisp and the guacamole cool.


  • 1 ripe Hass avocado
  • 1 Tbs. finely chopped white onion
  • 1 Tbs. chopped fresh cilantro
  • 1 tsp. minced fresh jalapeño
  • 1 tsp. fresh lime juice; more to taste
  • Kosher salt
  • 3 oz. sharp Cheddar, sliced into thin shards or coarsely grated (about 3/4 cup)
  • 3 oz. aged gouda, sliced into thin shards or coarsely grated (about 3/4 cup)
  • 3 oz. provolone, thinly sliced or coarsely grated (about 3/4 cup)
  • 4 1/2-inch-thick slices sourdough bread
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 4 to 6 slices bacon, cooked until crisp

Nutritional Information

  • Calories (kcal) : 1250
  • Fat Calories (kcal): 700
  • Fat (g): 78
  • Saturated Fat (g): 40
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 28
  • Cholesterol (mg): 185
  • Sodium (mg): 2070
  • Carbohydrates (g): 84
  • Fiber (g): 10
  • Protein (g): 55


  • Halve and pit the avocado. Scoop the flesh into a medium bowl and mash. Stir in the onion, cilantro, jalapeño, lime juice, and 1/4 tsp. kosher salt.
  • Divide the cheeses between two slices of bread. Top with the other slices of bread to make two sandwiches.
  • Melt half of the butter in a 12-inch heavy-duty skillet over medium-low heat. Add the sandwiches and cook until golden brown on one side, 3 to 4 minutes. Flip, add the remaining butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes.
  • Transfer to a cutting board and open the sandwiches. Spread about 1/4 cup guacamole on half of each sandwich and top with the bacon. Reassemble, slice in half, and serve.


Rate or Review


  • user-3131452 | 04/07/2015

    Disappointed with this sandwich on two levels: first, I don't see the sense in making a gooey, sticky grilled cheese sandwich that will require that you separate the bread and cheese slices after the cheese is melted. Second, this sandwich is only as good as its guacamole, so keep that in mind when you season your avocados. Season them well with salt, more lime, maybe more garlic--more than you think the guacamole will need, because the cheeses are very mild in flavor. Even the bacon didn't stand out enough for my guests. No one was "wowed" by this sandwich although the idea and the photo in the magazine were inviting.

  • steveftc | 09/28/2014

    Yum! Made exactly as written. So many calories! I served it with an equally delicious salad (Ina Garten's Guacamole Salad) in an attempt to only eat half the sandwich.

  • lexypro | 04/06/2014

    This is easy, sinful, and great to make assembly-line style for a crowd.I loved the double buttering of the pan and grating the cheeseI'm only doing that from now on.I made this once as written, and another time with the following variation, which I preferred: gruyere instead of gouda, with a touch of fontina and parmesan, and roasted red peppers with the guac and bacon. It was probably my caloric intake for the whole day, but it was worth it.

  • User avater
    TheMomChef | 04/01/2014

    What a fantastic sandwich! My only criticism is that this doesn't make two servings because it's impossible to stop at just one sandwich. Every component works together perfectly. You can read my full review at Taking On Magazines: http://bit.ly/1hZm8jX

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