A rich and toasty barbecued cheddar sandwich loaded down with cool and velvety guacamole, firm bacon and liquefied jack and cheddar. The crunchy disintegrated tortilla contributes this barbecued cheddar pay tribute to the great mix of tortilla chips and guacamole plunge.
A guacamole flame broiled cheddar sandwich has been on my to attempt list for some time now and since I was making the bacon guacamole on the end of the week I figured I would simply get twofold the fixings and make both.
The essential thought behind this flame broiled cheddar is very basic and it begun with simply adding guacamole to a barbecued cheddar however with the accomplishment of consolidating salty bacon-y radiance with cool and smooth guacamole I couldn't avoid including a couple of cuts of bacon to the sandwich. I likewise had some remaining corn tortilla chips from plunging on the end of the week so I chose to disintegrate a couple of them and add them to the sandwich for surface.
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- 2 slices bacon
- 2 slices sour dough bread
- 1 tablespoon butter, room temperature
- 1/2 cup jack and cheddar cheese, shredded
- 2 tablespoons guacamole, room temperature
- 1 tablespoon tortilla chips, crumbled (optional)
Directions :
- Cook the bacon until crispy and set aside on paper towels to drain.
- Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
- Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
Source : bit.ly/2VNoNw8
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