Ingredients
Scale
- 3 to 4 tortilla chips, crushed (optional for extra crunch)
- 4 bacon strips, cooked till crispy
- 2 tablespoons guacamole, softened at room temp
- 1/2 cup shredded Colby Jack cheese
- 2 slices sourdough bread
- 2 tablespoons salted butter, softened
Instructions
- Get your skillet hot over medium heat.
- Smear butter over one side of each bread slice.
- Lay one bread slice down, buttered side hitting the hot surface.
- Sprinkle half the cheese on the plain side.
- Spread guacamole, pile on bacon, and add crushed chips if using.
- Finish with the rest of the cheese and top with the second slice, buttered side facing up.
- Move the sandwich onto the hot skillet and cook until toasty brown, about 2 to 4 minutes.
- Flip the sandwich and toast the other side until golden and cheese is gooey, about another 2 to 4 minutes.
- Serve hot and enjoy!
Notes
Serve warm cut in half, great with tomato soup or salad. Store leftovers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
- Diet: Meat
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg