Melted Tillamook Smoked Medium Cheddar covers bacon, avocado, tomato, and spinach. A new classic is born.
"Here is my version of the classic sandwich, but with the addition of one of my favorite foods: avocado. Tillamook Smoked Medium Cheddar adds a nice sharpness to the sandwich. It’s a simple, quick melt that can be a great appetizer for a dinner party if you cut into quarters, or even for after school snacks!" – Dave Danhi of The Grilled Cheese Truck
¾ cup (6 oz) Tillamook® Unsalted Butter, room temperature
¾ cup (6 oz) mayonnaise
8 slices French bread
8 slices Tillamook® Smoked Medium Cheddar Cheese
2 large ripe tomatoes, sliced
1 large ripe avocado, sliced thin
8 slices Neuske’s Applewood Smoked Bacon, cooked crispy and cut in half
2 cups washed fresh spinach
In a mixer, beat butter and mayonnaise with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.
Assembly of Sandwiches
Generously butter each slice of bread on one side and lay buttered side down. Add (in this order) on one slice of bread: 2 slices Smoked Medium Cheddar, 2 slices tomato, ¼ avocado fanned on top of tomatoes, 2 slices crispy bacon cut in halves, ½ cup spinach, 2 slices Smoked Medium Cheddar, and 1 slice French bread (buttered side out) to top it off.
Heat griddle to about 350°F. Place all sandwiches on griddle. Allow sandwiches to cook slowly. If your heat is too high, the bread will burn and the inside of the sandwich will not be hot. Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.