Grilled cheese is the sandwich of childhoods. This being said, there is no reason why this sandwich can’t grow up with you. People talk about peanut butter and jelly, but bread and cheese are my favorite pair. You don’t have to get too fancy. Less is more. I suggest that your cheese selection include a yellow and a white varietal. I like sharp cheddar and provolone, but I’ve also enjoyed smoked gouda and American, mild cheddar and muenster, or even Colby and mozzarella.

Grown-up Grilled Cheese

Prep time 5-12 minutes, Cook time 4-5 minutes

Ingredients

• 2 slices of bread (You don’t have to feel guilty if you still crave the classic white bread. I totally opted for Wonder Bread this time around.)
• 2 slices sharp cheddar cheese
• 2 slices provolone
• 2 tbsp butter, softened (You need to be able to spread the butter on the bread.)
• 2 slices of tomato
• 4-6  slices of avocado (Basically, it’s half of an avocado)
• 2 strips of bacon, cooked, and each strip torn in half (I just quickly fry it up in pan for approximately 7-9 minutes or use leftover bacon from when I bake a batch.)

Directions

Preheat a medium-sized skillet over medium heat. In the mean time, it’s sandwich assembly time. Spread butter on one side of each slice of bread. Make sure you have your cheese, tomato, avocado, and bacon ready to go.

Place one slice of bread, buttered side down, in your skillet. Then, place a slice of cheddar, a slice of provolone, tomato, avocado, bacon, the other slice of cheddar, and the other slice of provolone. Top with the other slice of bread, buttered side up. Cook for approximately 2 minutes (You want to flip your sandwich when the side is nice and golden brown). Using a turner, flip over the sandwich and cook for approximately 2 minutes, until golden brown. Let cool for 2-3 minutes and dive into your grown-up grilled cheese.