The only thing I did differently was to use sourdough sandwich bread that is thinner than what the recipe called for. I put the cheese next to the bread on both slices, and I used the same pan (wiped out) that I used for frying the bacon.
I’d recommend that if you also use thinner bread like this that your food all be at room temperature so the cheese will melt appropriately!
I loved it! I’ve had gourmet grilled cheese before, but I’ll admit that this one was better. I used two other cheeses (whatever I had available) instead of pepperjack and I found that olive oil worked better than butter. I also did not use onions and regular bacon instead of thick. I will DEFINITELY be making this again!
2 slices seed wheat bread
Salted butter, softened
2 slices Sargento® Sliced Pepper Jack Cheese
½ avocado, sliced into thin slices
2 slices Sargento® Sliced Swiss Cheese
2 slices Sargento® Sliced Provolone Cheese
- Spread a thin layer of butter on one side of the bread slices. This buttered side will be the outside of your sandwich. Spread a thicker layer of pesto on the inside of one of the bread slices making sure to get pesto all over the bread slice. Top the pesto with Sargento® Sliced Pepper Jack. Place the avocado slices on top. Top with Sargento® Swiss Cheese and Sargento® Provolone Cheese. Place the other bread slice, buttered side out, on top. Press together gently.
- Heat frying pan over low heat, and add the sandwich, cook until bread is golden brown. Flip the sandwich over, and continue to cook the second side until it’s golden brown, and the cheese is nice and melty.