It’s the first night in a while I’ve had time to mess around in the kitchen, but the fridge held nothing particularly inspiring–that is until I saw a little wedge of sharp white cheddar leftover from a splendid macaroni and cheese I made last week. My eyes darted to the leftover third of italian crusty bread. Those two things alone would have sufficed to satisfy my craving, but I peeked into the fridge and saw an untouched pound of applewood bacon. I threw open the produce drawer and smiled when I saw avocados. And there you have it: the makings of the ultimate grilled cheese.
It’s more like a bacon, avocado and cheese sandwich, I know, but the grilled cheese part was what I came to crave most. The bacon and avocado, normally the stars of the show, became accessories to a glorious crime. A crime because it, as my roommate pointed out, is three layers of fat (bacon, fatty, avocado, fat, cheese, fatty), not counting the butter to crisp the bread. But it’s exactly what my tummy wanted, and I just can’t say no to her sometimes, not when my heart is in it too.
And this is how I went about it:
a half narrow loaf of italian bread or any crusty bread
2 thick sliced of sharp white cheddar cheese
2 slices of thick applewood bacon
1 avocado, halved and sliced
salt and pepper
Lightly butter a pan that is set to medium heat. Slice the loaf in half vertically and then each half horizontally. Put them in the pan and crisp the insides of the bread, around a minute.
Flip them over and add a slice of cheese to each “bottom” slice of bread. After heating two or three minutes, put the cheesy bread under the broiler for five minutes or until the cheese is completely melted.
Cook the bacon in the same pan, two minutes for each side of the bacon. Dry with paper towels and cut each slice in half.
Set the cheesy bread on a plate, add four slices of bacon and then half the avocado. Salt and pepper the avocado. Add the top piece of bread, and there you have it!