Crispy bacon, homemade guacamole and two kinds of cheese — this Guacamole Grilled Cheese is the sandwich you didn’t know you needed.
This twist on a classic grilled cheese brings bright, fresh guacamole together with melty cheese and crisp bacon for an indulgent, comforting sandwich. It’s easy to make at home and perfect for lunch, a casual dinner or when you want something satisfying and a little different.
Homemade Guacamole
Skip the store-bought tubs — homemade guacamole is fresher and far more flavorful. While it’s slightly more work, the payoff is worth it: bright lime, fragrant cilantro, a touch of heat from jalapeño, and silky avocado. Below I describe a simple technique to coax maximum flavor from the aromatics without special equipment.
Traditional Technique (without a molcajete)
Traditionally guacamole benefits from a mortar and pestle (molcajete), but you can mimic that effect using a sharp knife on a chopping board. Finely dice the onion, jalapeño, garlic and cilantro and then use the flat blade of the knife to smear and crush them into a slightly pasty texture. This releases more flavor than rough chopping because it breaks down cell walls in the ingredients.
How to make the guacamole
Once you have the aromatic paste ready, combine it with ripe avocados, a little extra virgin olive oil for silkiness, lime juice and additional cilantro. A potato masher works well to mash everything together; a fork does the job too. Keep the guacamole a bit chunky — this helps the sandwich hold together and gives a pleasant texture contrast.
Guacamole Grilled Cheese
What bread to use?
Choose a fairly sturdy loaf so it holds the soft filling. A stone-baked bloomer, thick-sliced sandwich bread or sourdough works well.
What cheese to use?
I like Monterey Jack for its meltiness and Cotija for a salty, crumbly finish. You can also use cheddar, a Mexican cheese blend, queso fresco, or feta if Cotija is unavailable. And yes — crispy bacon is a delicious optional addition.
Serving suggestions
This recipe makes a generous batch of guacamole, so serve leftover guac with tortilla chips or crisp vegetables. The sandwich pairs well with a simple green salad or soup for a fuller meal.
How to make a Guacamole Grilled Cheese (Full Recipe)
Equipment
- Sharp knife and chopping board
- Medium mixing bowl and potato masher or fork
- Medium pan and spatula
Ingredients
Guacamole (makes a big batch)
- 3 medium-large avocados, peeled and pitted
- 3 heaped tablespoons finely diced coriander/cilantro (plus extra)
- 2 tbsp extra virgin olive oil
- 1 fresh jalapeño, deseeded and finely diced
- 1 small white onion, finely diced
- 1 small clove garlic, finely diced
- Zest of 1 lime
- 1/2 tsp salt, plus more to taste
Grilled Cheese
- 8 thick slices of sturdy bread
- 8 slices or equivalent of Monterey Jack
- 8 slices of bacon, cooked to your preference
- 1/2 cup crumbled Cotija (or substitute)
- Butter, as needed for frying
- Tortilla chips for serving (optional)
Instructions
- Prep the flavor paste: On a chopping board combine 2 heaped tablespoons chopped cilantro, the diced onion, jalapeño and garlic plus the lime zest. Sprinkle with 1/2 tsp salt. Finely dice and then use the flat of your knife to smear and press the mixture until it forms a paste-like texture.
- Make the guacamole: Place the avocado flesh in a mixing bowl. Add the flavor paste and mash gently with a potato masher or fork until combined. Stir in lime juice, the remaining cilantro, extra virgin olive oil and adjust seasoning. Keep it slightly chunky for better texture inside the sandwich.
- Assemble sandwiches: Butter one side of each bread slice. Place two butter-side-down slices in a cold pan. Top each with Monterey Jack, cooked bacon, a heaping 1/4 cup of guacamole, a sprinkle of Cotija and finish with the second slice of bread butter-side-up.
- Cook: Turn the heat to medium and cook until the bottom bread is golden and the cheese begins to melt, then flip and cook the other side until crisp and fully melted. Prepare remaining sandwiches the same way. Serve immediately with chips or salad.
Notes
- Avocados: Choose fruit that yields slightly to gentle pressure but isn’t mushy.
- Extra virgin olive oil: Adds a subtle flavor and silky texture — use extra virgin for best results.
- Bread: A firm, textured loaf helps contain the filling; sourdough or a stone-baked bloomer works well.
- Cotija substitutes: If Cotija isn’t available use feta, queso fresco, cheddar or a Mexican blend.
- Storing leftover guac: To slow browning, press guacamole into a container, pour a thin layer of water over it to exclude air, cover and refrigerate. Pour off the water before serving and stir gently.
Nutrition (per sandwich, approximate)
Calories: about 859 kcal. Nutrition will vary depending on exact ingredients and portion sizes.
If you make this Guacamole Grilled Cheese, enjoy — and don’t be afraid to experiment with different cheeses or add-ins to make it your own!