Grilled Cheese Bacon and Creamy Avocado Sandwich Sandra’s Easy…
This is a sponsored post written by me on behalf of Dairy Minerva. All opinions are entirely my own.The grilled cheese bacon and creamy avocado sandwich with sun-dried tomatoes was a blast of flavors.Can we all agree that grilled cheese sandwiches are the best? I could really live on them and be a happy camper […]

This is a sponsored post written by me on behalf of Dairy Minerva. All opinions are entirely my own.

Grilled Bacon Sandwich with Cheese and Creamy Avocado

The grilled cheese bacon and creamy avocado sandwich with sun-dried tomatoes was a blast of flavors.

Can we all agree that grilled cheese sandwiches are the best? I could really live on them and be a happy camper forever. However, this one got an upgrade, which we all love, right ?!

My family was split in two, deciding if they liked it or not just because they weren't digging sun-dried tomatoes. I was stunned, but in a way it's understandable. We can't please everyone's taste buds. On the flip side, an intense sweet-tangy flavor from sun-dried tomatoes requires an acquired taste, so you can leave them out if you're not a fan.

Grilled Bacon Sandwich with Cheese and Creamy Avocado

I assure you this sandwich is just as good without it. Plus, I absolutely loved the chunks of sweetness from the sun-dried tomatoes against the salty taste of the bacon and creamy avocado with a slight lemony flavor.

I am delighted to tell you that I have once again partnered with America's oldest family-run dairy, Dairy Minerva, to show you all the super simple and tasty recipes using their amazing butter.

Just in case you didn't already know, the delicious butter from Minerva Dairy is 85% fat, high-quality made from pasture-raised cow's milk.

Grilled cheese recipe

My family and I love this butter which is why I personally am always thrilled to be associated with such a fantastic company and a brand that I use all the time.

Hope you all give this recipe a try because if you like bacon and grilled cheese, this one is definitely a pantry. With colder weather around the corner, this sandwich makes a great lunch with a bowl of hot soup.

Hey if you make my creamy avocado grilled cheese bacon sandwich please tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you very much for your love and support.

Grilled Bacon Sandwich with Cheese and Creamy Avocado

Other recipes using Minerva dairy butter:

BUFFALO CHICKEN BALLS

SWEET POTATO CASSEROLE WITH BUTTER

GNOCCHI SAGE AND BROWN BUTTER

Caramelized onion pie

Preparation time: 5 minutes

Cooking time: 12 minutes

Total time: 17 minutes

Ingredients

  • 4-6 slices of crispy bacon, to taste
  • 2 tbsp. 1 tbsp per sandwich Minerva Dairy Butter
  • 4 slices of thick toast
  • 1 ripe avocado, mashed and mixed with a pinch of salt, black pepper and 1/4 teaspoon of lemon juice.
  • 2-3 sun-dried tomatoes, chopped per sandwich
  • 4 slices of sharp cheddar
  • 4 slices of Swiss cheese
  • 4 slices of brie cheese, optional

Instructions

  1. Bake bacon in the pan, in the oven or use the air fryer if available to cook it until crisp or to your liking. Place it on a paper towel and set it aside.
  2. Butter each slice of bread with softened Minerva dairy butter. I used unsalted butter, but herb garlic butter or sea salt
    be used also.
  3. Spread on one side of the creamy avocado toast, add a little finely chopped sun-dried tomatoes, which is optional, then add the cheese and bacon. Top with more cheese and place the second slice of toast on top.
  4. Heat your buttered pan or griddle and place a sandwich on it for grilling. This is not necessary, but you can use a font
    grill press if you have one. It gives you the most fantastic grill brands.
  5. Cook for a few minutes on each side or until golden brown. You can remove it from the heat and cover it for a minute so that the
    the cheese may melt completely. Slice and enjoy!

Notes

  • Use thick toast like Texas toast because it has all the ingredients much better. This sandwich becomes a party in your
    mouth.
  • You can use other types of cheese, depending on your preference.
  • If you don't eat pork bacon, use turkey bacon.
  • If you are a vegetarian, you can do it without
    bacon and maybe use mushrooms. It's very delicious without it.




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Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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