The Ultimate BLT Grilled Cheese
Seven layers of ingredients piled high and grilled until the cheese is warm and melty!
Dovetailing Tip: Use the extra bacon you prepared from day 1, the Classic Wedge Salad.
|for the chipotle mayo:|
|1||chopped chipotle chili in adobo sauce|
|for the sandwich:|
|4 to 6 slices||bacon|
|4 slices||loaf bread|
|1/4 cup||loose leaf lettuce|
|4 slices||red onions|
|2 slices||sharp Cheddar cheese|
|2 tablespoons||butter, room temperature|
To make the mayo, in a food processor combine chipotle chili and mayonnaise. Pulse until smooth; set aside.
Heat a large skillet over medium-high heat. Add bacon and cook until crispy, about 5 to 7 minutes. Remove from pan and set aside on paper towel-lined plate.
Heat a clean pan over medium heat. Butter one side of each slice of bread. Spread a layer of chipotle mayo over each slice of bread. Layer the lettuce, onion, tomato, cheese and guacamole over 2 slices of bread, dividing ingredients evenly. Top with remaining bread slices.
Grill over medium heat until golden brown and the cheese has melted, about 2 to 3 minutes per side.