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.
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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.
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.
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.
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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