When I was a young girl we did partake in all of those options on Friday's of Lent, but I can also remember when my mom opted for the cheaper non-seafood alternative. I can remember her pulling out her heavy cast iron skillet and whipping up grilled cheese sandwiches on those Fridays for our hungry family of six. And I can also distinctly remember taking the pass. I have no idea why, other than my unexplainable pickiness as a child but I did not like grilled cheese at all. I know - what is there not to like? I really can't answer that sitting here today, but I always lament at the loss of all of those delicious chances to eat those melty gooey sandwiches.
This version of a grilled cheese sandwich is even more tempting than the classic is to me today. It wouldn't pass for a Friday Lent option, but it is worth the wait until the next day. This is a decadently rich way to kick up the traditional pan grilled sandwich.
Bacon Avocado Grilled Cheese
Adapted from William Sonoma
- 8 slices country-style sourdough bread, each 1/2 inch thick
- 4 tsp. olive oil
- 1/4 lb. cheddar cheese, thinly sliced
- 8 bacon slices, cooked
- 1/4 lb. Monterey jack cheese, thinly sliced
- 2 ripe Haas avocados, sliced
Brush one side of each bread slice with 1/2 tsp. olive oil.
Lay half the slices, oiled side down, on a clean work surface and top with the cheddar cheese, dividing evenly. Place avocado slices on top of the cheddar
and the bacon slices next
then top with the Monterey jack, dividing evenly.
Top each with one of the remaining bread slices, oiled side up.
Heat a large fry pan or griddle over medium heat until hot. Place 2 of the sandwiches in the pan, reduce the heat to medium-low and cook until the undersides are golden brown, 3 to 4 minutes. Flip the sandwiches and brown the other side, 3 to 4 minutes more. Repeat with the remaining sandwiches.
Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.
Click Here for My Adapted Printable Recipe