Grilled Four-Cheese Sandwich with Tomato, Avocado, and Bacon

Recipe from

Southern Living


8 microwave bacon slices
2 large tomatoes, each cut into 4 slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 large avocado, cut into 8 slices*
1 tablespoon rice vinegar
1/4 cup butter, softened
1 teaspoon grated Parmesan cheese
2 tablespoons mayonnaise
8 sourdough bread slices
4 ounces sharp Cheddar cheese, sliced
4 ounces jalapeño Jack cheese, sliced
4 ounces white Cheddar cheese, sliced
1/4 cup Thousand Island dressing


Cook bacon according to package directions; drain and set aside.

Sprinkle tomatoes evenly with salt and pepper; sprinkle avocado with vinegar. Stir together butter and Parmesan cheese. Set aside.

Spread mayonnaise on 1 side of 4 bread slices; layer each with 1 sharp Cheddar cheese slice, 1 tomato slice, 2 avocado slices, 2 bacon slices, 1 jalapeño cheese slice, 1 tomato slice, and 1 white Cheddar cheese slice. Spread remaining 4 bread slices with dressing; place on top of sandwich with dressing side down.

Spread half of butter mixture evenly on 1 side of sandwiches. Cook 2 sandwiches, buttered side down, in a hot nonstick skillet or griddle over medium heat 2 to 3 minutes. Spread remaining butter mixture evenly on ungrilled sides of sandwiches; turn and cook 2 to 3 minutes. Repeat procedure with remaining sandwiches.

* Substitute 1/2 cup guacamole for avocado and rice vinegar, if desired.