ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Yield 4 sandwiches


  • 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

How to Make It

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

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

  3. 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.

  4. 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.

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