From Daryl aka Avery:
Savory, tasty, zesty. Sometimes that is what is called for when I'm hungry. Not sweet. And there is nothing more savory than a grilled cheese with bacon. Now if you add all the other good things you like into it - like avocado!!! I adore avocado!! -- it's a meal. Lunch, brunch, or dinner. I'll take this any time I can get it.
Need I say more?
Oh, okay, I'm busy. Aren't we all? I've got a book due. (Don't I always?) And as if I'm not busy enough, I talked my husband into writing his memoirs, so we've been taping his stories, an hour at a time, and I've been transcribing them, which takes about 2-3 hours each. It's wonderful hearing all his old stories, but I'm exhausted from the typing, so I needed something easy, satisfying, savory to eat.
By the way, for this one I used a wonderful white cheddar from England. It has a bite to it and lots of grit in the cheese. Truly remarkable! But use whatever cheese you like. It's the bacon and avocado that make it spectacular.
Grilled Cheese with Avocado and Bacon
(Makes 2 sandwiches)
4 slices bread
4 tablespoons butter
4 tablespoons cream cheese
6 ounces white cheddar cheese
12 thin slices avocado
4 slices bacon, cooked crisply, cut in half
Butter each slice of bread on one side. Spread the cream cheese on the other side of the bread. [Note: This is the inside of the sandwich; the butter side is the outside.]
To assemble: Top two slices of bread, cream cheese side up, with half the avocado. Place cheddar cheese on top. Place 4 halves of crisp bacon on the cheese. Top with more avocado. Set the other slices of bread on top of the two sandwiches and press slightly.
If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwiches on the skillet and cook for 4 minutes, until golden brown. Flip the sandwiches, using a spatula and being careful not to lose the avocado and other goodies. Cook another 2-4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula, and remove from the pan. Let cool about 2-3 minutes, and serve.
If cooking on a panini or sandwich maker: Set the sandwich on the griddle and slowly lower the top. Cook for a total of 4 minutes. Remove from the griddle and let cool 2-3 minutes, then serve. Beware, the insides might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.
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AS GOUDA AS DEAD
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