Recipe by Southern Living August 2000

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Yield:
4 sandwiches
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Ingredients

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Directions

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

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  • 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.

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