Grilled Cheese Sandwiches With Tomato, Avocado, and Bacon |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
|
Ingredients:
8 bacon slices |
2 large tomatoes, each cut into 4 slices |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup ranch dressing |
8 slices nature's own whitewheat bread |
4 (1-ounce) provolone cheese slices |
4 (1-ounce) sharp cheddar cheese slices |
1 large avocado, cut into 8 slices |
vegetable cooking spray |
Directions:
1. Prepare bacon according to package directions; drain and set aside.
2. Sprinkle tomato slices evenly with salt and pepper.
3. Spread 1/2 tablespoon dressing on 1 side of each bread slice. Top each dressing-coated side of 4 bread slices with 1 provolone slice; top each remaining 4 bread slices with 1 Cheddar slice. Top each provolone slice with 2 tomato slices, 2 bacon slices, and 2 avocado slices.
4. Cook bread slices, cheese side up, on a hot nonstick electric griddle at 325° or in a hot nonstick skillet coated with cooking spray over medium heat 4 to 7 minutes or until browned.
5. Press together Cheddar cheese-topped bread slices and provolone-topped bread slices. Cut in half diagonally, and serve immediately.
|
|