Grilled Cheese with Bacon, Tomato, and Avocado
Grilled cheese is one of those foods that takes most people back to childhood, with the crunch of the toasty, buttery bread and, depending on what cheese you prefer, either smooth and creamy or stretchy, stringy fun. I am of the stretchy, stringy, tangy cheeses. Back then, we usually had a dill pickle with it at a minimum, and often with a bowl of tomato soup. Then I would throw some cheese in the soup, too. Mmmmm. Back then, we (being in Michigan) didn’t know what avocados were. I don’t think I tasted one until my sister came home from living in California (probably 20 years ago) and introduced us to guacamole. Instant addiction. Of course, that was about the same time she also taught us to make homemade salsa (more on that later). That trick she learned from a mexican woman she had become aquainted with. We learned a LOT from that, all good. Since then, we use avocados with MANY other things, and adding more all the time.
Cheddar is always good, but what I really love is a blend of cheeses. At least two, sometimes three cheeses on a sandwich, each with a slightly different characteristic from the others. The tangy cheddar, with the nuttiness of swiss and the ultra melty creamy fontina all come together to form a beautiful blend. Perfection? Close, but not quite yet.
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