Creamy, crunchy, smoky and just a little tangy — this Bacon Guacamole Grilled Cheese is comfort food turned gourmet in under 20 minutes. Imagine gooey melted cheese hugging a fresh, zesty guacamole studded with crispy bacon, all toasted to golden perfection. Fun fact: guacamole was once so prized that the Aztecs considered avocados an aphrodisiac — so you could say this sandwich has history on its side.
This recipe is special because it’s ridiculously simple, fast to prepare, and wildly satisfying for kids and grown-ups alike. It’s a great weeknight winner and a weekend treat that doesn’t require fancy equipment. If you like loaded sandwiches, you might also enjoy the flavors in this bacon-packed burger twist found here: https://recipesfiber.com/amazing-hodads-bacon-double-cheeseburger/ — it’s another hearty, bacon-forward favorite on the blog. Get ready to bring melty comfort and fresh avocado to your table with minimal fuss.
What is Bacon Guacamole Grilled Cheese?
What’s in a name? Bacon Guacamole Grilled Cheese sounds like a joyful mashup — because it is. Think: crispy bacon, creamy guac, and melting cheese between two slices of buttery toasted bread. Who named it? Maybe a genius who couldn’t decide between lunch and dinner, or someone who believed that “the way to a man’s heart is through his stomach.” Could a sandwich be more romantic? I’d argue yes — if romance includes cheddar and a perfectly ripe avocado.
This playful combo likely started with the classic grilled cheese getting a modern twist — add guac for freshness, bacon for crunch, and suddenly your childhood favorite becomes the star of any meal. Give it a try and see why people fall for this gooey, green, smoky creation.
Why You’ll Love This:
- Decadent contrast: The main highlight is the balance of textures — creamy guacamole, melty cheddar and mozzarella, and crisp bacon — which creates a satisfying bite every time.
- Budget-friendly and easy: Making this at home costs a fraction of takeout sandwiches or cafe versions, and uses pantry staples plus one avocado to elevate the dish.
- Flavor-packed toppings: Lime-bright guac, a touch of red onion and cilantro, and two cheeses for extra melt make this far more interesting than a plain grilled cheese.
If you love other elevated grilled cheeses, try the lighter Caprese-style twist in this recipe for Avocado Mozzarella and Tomato: https://recipesfiber.com/avocado-mozzarella-and-tomato-grilled-cheese/ — it’s a great contrast and shows how versatile grilled cheese can be.
Now grab your pan — this one’s begging to be made.
How to Make:
Quick Overview
This recipe is straightforward and fast: mash a ripe avocado with lime and aromatics, assemble with two cheeses and bacon on your favorite thick bread, then grill until golden and melty. The result is creamy, slightly tangy guacamole inside a perfectly crisp sandwich with a gooey cheese pull. Prep time is about 10 minutes, cook time about 6–8 minutes, so you’ll be eating in roughly 20 minutes.
Approximate times
Prep: 10 minutes
Cook: 6–8 minutes
Total: 16–18 minutes
Ingredients
- 1 ripe avocado (peeled and pitted)
- 1 tbsp lime juice (freshly squeezed)
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh cilantro
- 1 tsp salt
- 1 pinch pepper
- 4 slices of thick bread (sourdough or your favorite type)
- 1 tbsp butter (softened, for spreading)
- 4 slices cooked bacon (chopped)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
Directions
- Make the guacamole: In a small bowl, mash the avocado with lime juice until mostly smooth but still a little chunky for texture. Stir in the finely chopped red onion, chopped cilantro, salt, and a pinch of pepper. Taste and adjust seasoning if needed. Set aside.
- Assemble the sandwiches: Butter one side of each slice of bread evenly. Place the bread butter-side down on a clean surface. On the unbuttered side of two slices, layer a handful (about 1/4 cup) of shredded cheddar and mozzarella. Add a few spoonfuls (about 2–3 tbsp) of the guacamole on top of the cheese, then sprinkle chopped bacon over the guac. Add another thin layer of cheese on top of the bacon for extra meltiness. Close each sandwich with the remaining bread slice, butter-side out.
- Heat the skillet: Place a large skillet or griddle over medium heat and let it warm for a minute or two. If you like a slightly crispier finish, reduce heat to medium-low after heating.
- Grill the sandwiches: Place the assembled sandwiches in the skillet. Press gently with a spatula or use a sandwich press if you have one. Grill for 3–4 minutes per side, pressing gently and checking frequently to prevent burning. Cook until the bread is golden brown and the cheese is fully melted.
- Rest and slice: Remove the sandwiches from the skillet and let them sit for about 1 minute to allow the cheese to settle slightly. Slice each sandwich in half and serve immediately while the cheese is gooey and the guac is fresh and bright.
What to Serve With:
- Crisp side salad: A simple mixed greens salad with a lemon vinaigrette cuts through the richness.
- Tomato soup: Classic pairing — a warm bowl of tomato soup makes this an indulgent, cozy meal.
- Pickles or pickled jalapeños: Add an acidic, crunchy contrast to balance the creaminess.
- Sweet potato fries or regular fries: For a fuller, more filling meal.
- Citrus or iced tea: Bright iced tea with a splash of lemon refreshes the palate between bites.
Top Tips for Perfecting:
- Choose the right avocado: Use a ripe avocado that yields slightly to gentle pressure. Overripe avocados can be mushy and under-ripe ones will be bland.
- Cheese strategy: A mix of sharp cheddar and a melty cheese like mozzarella or Monterey Jack gives both flavor and a stretchy texture.
- Bread choice: Thick-cut sourdough or country bread holds up well to the filling without getting soggy.
- Butter even layer: Spread butter evenly on the outside of the bread for consistent browning and crispness.
- Heat control: Medium to medium-low heat helps ensure the cheese melts before the bread burns.
- Make it vegetarian: Skip the bacon and add roasted cherry tomatoes or grilled portobello slices for a vegetarian version.
- Avoid soggy bread: Don’t overload with guac — keep it to a few spoonfuls per sandwich so the bread crisps properly.
Storing and Reheating Tips:
- Refrigeration: Store leftover sandwiches in an airtight container in the fridge for up to 2 days. Note that the guacamole will brown slightly but will still be tasty.
- Freezing: Fully assembled and grilled sandwiches do not freeze well because the avocado texture changes. If you must, wrap tightly and freeze for up to 1 month, but expect some textural changes when thawed.
- Reheating: Reheat in a skillet over low heat, covered, for a few minutes per side until warmed through and the cheese softens. Avoid the microwave if possible; it makes the bread chewy and the avocado rubbery. For best results, re-crisp in a toasty pan or oven at 350°F for 8–10 minutes.
FAQs
Can I use store-bought guacamole instead of making it fresh?
Yes, store-bought guacamole works in a pinch, but freshly made guac with lime and red onion will taste brighter and fresher. If using store-bought, check the seasoning and add a squeeze of lime if needed.
What kind of bacon works best?
Thick-cut bacon provides the best crunch and texture, but regular bacon works too. Cook it until crisp and let it drain on paper towels before chopping.
Can I make this ahead of time for guests?
You can prepare the guacamole and cook the bacon ahead of time. Assemble and grill the sandwiches just before serving for best texture and temperature.
How do I prevent the guac from making the bread soggy?
Use a modest amount of guac (2–3 tablespoons per sandwich) and place a layer of cheese between the guac and the bread to create a buffer. Toasting over medium-low heat helps too.
Is there a dairy-free version?
Yes. Use dairy-free cheese shreds that melt, or omit the cheese altogether and add extra flavorful toppings like caramelized onions and roasted peppers for richness.
Conclusion
This Bacon Guacamole Grilled Cheese is an easy, fast, and immensely satisfying sandwich that brings together creamy avocado, smoky bacon, and melty cheese for a comforting meal you can make any night of the week. It’s simple enough for beginners, family-friendly, and versatile for substitutions or small tweaks. If you want to see the inspiration behind this exact combination or save the original version for reference, check out the original Bacon Guacamole Grilled Cheese Sandwich.
Bacon Guacamole Grilled Cheese
Equipment
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 piece ripe avocado peeled and pitted
- 1 tbsp lime juice freshly squeezed
- 2 tbsp finely chopped red onion
- 1 tbsp chopped fresh cilantro
- 1 tsp salt
- 1 pinch pepper
- 4 slices thick bread sourdough or your favorite type
- 1 tbsp butter softened, for spreading
- 4 slices cooked bacon chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella or Monterey Jack
Instructions
- Make the guacamole: In a small bowl, mash the avocado with lime juice until mostly smooth but still a little chunky for texture. Stir in the finely chopped red onion, chopped cilantro, salt, and a pinch of pepper. Taste and adjust seasoning if needed. Set aside.
- Assemble the sandwiches: Butter one side of each slice of bread evenly. Place the bread butter-side down on a clean surface. On the unbuttered side of two slices, layer a handful (about 1/4 cup) of shredded cheddar and mozzarella. Add a few spoonfuls (about 2–3 tbsp) of the guacamole on top of the cheese, then sprinkle chopped bacon over the guac. Add another thin layer of cheese on top of the bacon for extra meltiness. Close each sandwich with the remaining bread slice, butter-side out.
- Heat the skillet: Place a large skillet or griddle over medium heat and let it warm for a minute or two. If you like a slightly crispier finish, reduce heat to medium-low after heating.
- Grill the sandwiches: Place the assembled sandwiches in the skillet. Press gently with a spatula or use a sandwich press if you have one. Grill for 3–4 minutes per side, pressing gently and checking frequently to prevent burning. Cook until the bread is golden brown and the cheese is fully melted.
- Rest and slice: Remove the sandwiches from the skillet and let them sit for about 1 minute to allow the cheese to settle slightly. Slice each sandwich in half and serve immediately while the cheese is gooey and the guac is fresh and bright.