This sandwich is my top favorite at the moment and it’s actually really easy to make. How can you not love bacon and avocado in one sandwich? That is practically a match made in heaven! The key to this recipe is the roasted peppers. I like to use jalapenos that are on the moderately hot side. You can make them milder by removing the pith–that’s the white part–and the seeds. I get them good and charred in the broiler and they add a nice grilled flavor. For the avocados I like to mash these as if I were making guacamole. The mashed avocado holds the sandwich together like a paste for easier flipping. I know this might sound crazy but I actually love grilling these over the stove in the leftover bacon grease. Why dirty up a different pan with oil when you have a perfectly good one to cook with? If you’re squeamish about using bacon fat, just wipe down the pan and add the oil of your choice to it but I do recommend the bacon fat for this. You also gotta have sourdough on hand for this one; I’ve tried making it with other breads and it just isn’t as good without sourdough! The cheese I’m a little more flexible on. I’ve tried it with an aged white cheddar and swiss and I recommend both. The cheddar has a little more bite and takes longer to melt down. I also tried it with Jarlsberg swiss which added creaminess and melted pretty quickly. I liked both but maybe preferred the swiss a bit more than the cheddar. Try them out and let me know what you think!
Bacon, Avocado & Roasted Jalapeño Sandwich
Ingredients
- 6 slices sourdough halved
- 2 or 3 large avocados mashed
- 1 lime juice
- salt to taste
- 6 slices aged white cheddar or swiss
- 6 jalapenos sliced in half, seeds removed
- 6 slices bacon
- 2 tbsp butter or oil of choice
Instructions
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Turn the oven to the broil setting.
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Place jalapenos cut side down on a cookie sheet and broil for 6-8 minutes until blackened. Remove from the oven and set aside.
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In a saute pan, cook the bacon until just crispy. Remove and set aside on a paper towel. Reserve the bacon fat if using for cooking.
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While the bacon and jalapenos are cooking, mash the avocado in a bowl. Stir in lime juice and salt. Squeeze more lime juice on top to prevent browning.
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On one side of the sandwich, add a layer of cheese, then the jalapenos and bacon. On the opposing bread slice, spread a layer of the mashed avocado and assemble together.
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Using the reserved bacon fat or an oil of choice, grill each side of the sandwich, about 5-6 minutes on medium heat or until the cheese has melted (make sure to check for burning and turn down heat as necessary). Serve and enjoy!
