Grilled Cheese Sandwiches With Tomato, Avocado, and Bacon

Recipe from Southern Living

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  • 8 bacon slices
  • 2 large tomatoes, each cut into 4 slices
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Ranch dressing
  • 8 slices NATURE'S OWN Whitewheat Bread
  • 4 (1-ounce) provolone cheese slices
  • 4 (1-ounce) sharp Cheddar cheese slices
  • 1 large avocado, cut into 8 slices
  • Vegetable cooking spray


  1. Prepare bacon according to package directions; drain and set aside.
  2. Sprinkle tomato slices evenly with salt and pepper.
  3. Spread 1/2 tablespoon dressing on 1 side of each bread slice. Top each dressing-coated side of 4 bread slices with 1 provolone slice; top each remaining 4 bread slices with 1 Cheddar slice. Top each provolone slice with 2 tomato slices, 2 bacon slices, and 2 avocado slices.
  4. Cook bread slices, cheese side up, on a hot nonstick electric griddle at 325° or in a hot nonstick skillet coated with cooking spray over medium heat 4 to 7 minutes or until browned.
  5. Press together Cheddar cheese-topped bread slices and provolone-topped bread slices. Cut in half diagonally, and serve immediately.
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