Bacon Wrapped Grilled Cheese
This recipe is from Brunchwithjoy.com. This “reverse” grilled cheese sandwich is stuffed with avocado mash, sun-dried tomatoes and lots and lots of swiss, mozzarella and parmesan cheese. This recipe is begging for Rocco’s Reserve Sun-Dried Tomato Bacon. Wrap the bacon around a sourdough loaf and bake. Soon you will have the most amazing, bacon wrapped grilled cheese sandwich you’ve ever tasted. This is a festive meal for serving as a casual lunch or dinner around the holidays. Winter ‘tis the season for chowing down on comfort food, and this recipe will warm your heart and your tummy. Check out Brunchwithjoy.com on Facebook, Twitter and Instagram for more delicious recipes.
- 1 store-bought sourdough bread
- 1 lb. sun-dried tomato bacon
- Sun dried tomatoes
- 2 ripe avocados, halved, seeded and peeled
- Salt & pepper
- 1/2 lb. Swiss cheese, sliced
- 1 1/2 cups Mozzarella & parmesan cheese
- 1 tbsp. brown sugar
- 2 tsp. ancho chili powder
Preheat the oven to 400°F.
Place all pieces of bacon vertical on a cutting board close together. Sprinkle with brown sugar and ancho chili. Set aside.
In a small bowl, place the scooped avocado pulp with salt and pepper. Mix well and set aside.
Halve sourdough bread. Place swiss cheese on the bottom layer.
Top with sun-dried tomatoes and spread avocado.
Sprinkle the mozzarella & parmesan cheese on top and place top of the sandwich.
Wrap the sandwich with bacon, making sure the ends of the bacon meet.
Bake in the oven for 35-40 minutes.