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!
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