Recipe #3: Grilled Cheese with Bacon and Avocado

Recipe #3: Grilled Cheese with Bacon and Avocado

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I choose pepper bacon, Beecher’s Flagship cheese, and rustic potato bread for this sandwich. The grilled cheese from Dahlia is one hunk of cheesy bliss. My plan is only to consume a half of sandwich with the soup – as long as I can make it as cheesy as Dahlia’s this should be plenty for dinner. My husband on the other hand will enjoy a whole sandwich.

The result: Close… but no cigar. What I will do differently next time is buy a loaf that has more height and cut the slices just a smidge smaller. I will also add more cheese and then cook the sandwich on low with a lid on the pan. Typically that is how I always make grilled cheese but I accidentally turned the wrong burner up and it cooked the sandwich to quickly which did not help the cheese melt. It certainly wasn’t inedible as I ended up eating a whole sandwich.


For full recipe: See page 344 in the Dahlia Bakery cookbook