Menu du Jour

20 May 05

Grilled Cheese, Avocado, Bacon & Onion Sandwich

(Serves one)

Grilled Cheese, Avocado, Bacon & Onion Sandwich

Here’s a slightly different twist on the classic BLT that makes for a great lunch. Serve the sandwich with a side salad for a light dinner. The creamy texture of the avocado with the soft melted cheese makes for a delightful combination.

2 slices whole wheat bread

1 tablespoon unsalted butter

1 tablespoon good-quality mayonnaise

2 slices large red or sweet onion

3 slices thick-cut hickory smoked bacon, cooked

3 slices Beefsteak tomato

4 (1/8-inch) slices New York cheddar cheese (about 2-inches by 5-inches)

1/2 Hass avocado, sliced

Butter one side of each piece of bread. Spread the other side of the bread with mayonnaise.

Heat a heavy medium-size skillet over medium heat until hot. Place the buttered side of one piece of bread in the skillet. Layer 2 slices of cheese onto the bread. Top with 2 slices of onion, 3 slices of bacon, tomato slices, avocado slices, and remaining two slices of cheese. Place second slice of bread, butter side up, onto the sandwich. (The double layer of cheese helps hold the sandwich together.)

Cook the sandwich about 3 to 4 minutes or until the bottom is toasted. Using a wide spatula, flip the sandwich being careful not to have it disassemble. Turn off the heat. Cover the skillet and cook the sandwich another 3 to 4 minutes until the bread is toasted and the cheese has melted.

Using a wide spatula, carefully remove the sandwich and place on a cutting board. Let the sandwich cool briefly for the cheese to congeal and slice in half on a bias.

Serve with potato chips (or potato salad) and pickle spears.

(Chef’s note: This sandwich could also be prepared in a sandwich press or sandwich iron [as a cubano sandwich is cooked]. In that case, the bread should be a panaro-style loaf or foccacia due to the weight of the press.)