Ingredients15 m servings 508 cals
- Lay bread on a work surface and spread butter on one side of each slice.
- Layer bacon, 1 slice of cheese, onion rings, avocado slices, and another slice of cheese on top of the unbuttered-side of the bread; top with second slice of bread, buttered-side facing up.
- Cook sandwiches in a skillet over medium heat, flipping once, until both sides are golden brown and cheese has melted, about 3 to 5 minutes per side.
- Cook's Note:
- You can substitute white onion for the red onion.
Per Serving: 508 calories; 33.9 g fat; 35.1 g carbohydrates; 17.6 g protein; 74 mg cholesterol; 848 mg sodium. Full nutrition
ReviewsRead all reviews 17
Nice change of pace from the regular grill cheese sandwiches routinely served. Used caramelized onions in place of the red onion as that's all I had and served with Roasted Red Pepper and Tomat...
Grilled cheese turned up to eleven! I think the only thing that I would change would be to sauté the onions a little first, so that the sandwich isn't overwhelmed by the raw onion flavor.
The only thing I did differently was to use sourdough sandwich bread that is thinner than what the recipe called for. I put the cheese next to the bread on both slices, and I used the same pan ...
This was the perfect answer to "I forgot to take something out for dinner." Actually had all the ingredients on hand.
A good sandwich. Pepperjack is not our favorite cheese, so we may try this with another cheese next time.
I made these sandwiches exactly as the recipe directed, and they were awesome! For me, I could do without the bacon, but my husband insisted! Next time his will have bacon, and mine won't!
This was a very good sandwich! I layered in this order: bread, cheese, bacon, onion, avocado, cheese, bread - so that the cheese would get good and melted! The sourdough bread is a must!