Weekly Ad Recipe – Bacon, Tomato and Avocado Grilled Cheese


Weekly Ad Recipe - Bacon, Tomato and Avocado Grilled Cheese
Serves: 4
  • 8 Oz. Cheddar Cheese, shredded
  • 8 Slices Bread, white or whole wheat
  • 1 Small Onion, chopped (optional)
  • 8 Slices Bacon, crisply cooked
  • 1 Medium Tomato, thinly sliced
  • 1 Medium Avocado, pitted, peeled and thinly sliced
  • ⅓ Cup Butter, softened
  1. Place ¼-cup cheese on each of 4 bread slices.
  2. Divide onion, bacon, tomato and avocado evenly onto bread slices.
  3. Top with remaining cheese and bread slices.
  4. Spread 2 teaspoons butter over each top slice of bread.
  5. Place sandwiches, buttered side down, in 12” skillet over medium heat.
  6. Spread remaining butter over top slices of bread.
  7. Cook uncovered about 5 minutes or until bottoms are golden brown.
  8. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

This is a great, quick and easy recipe for any type of lunch or dinner, especially when you are in a hurry. I just love avocado on anything, and when you add it to your normal BLT Sandwich it puts it over the top. This is one of my favorite recipes. Enjoy…I did!

Coborn’s, Inc. Meat and Seafood Merchandiser

Cheese Of The Month Recipe – February


5.0 from 1 reviews
Cheese Of The Month Recipes – February
Recipe type: Sandwhich
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 8 oz. Mushrooms, sliced
  • 1 med.Onion, sliced
  • 2 tbsp. Olive oil
  • 4 tbsp. Butter
  • 4 slices Bread (your choice)
  • 1 cup KROON GOUDA cheese, shredded
  • to taste Salt & Pepper
  1. Preheat oven to 400°F.
  2. On a baking sheet, toss sliced mushrooms and onions in olive oil.
  3. Sprinkle with salt and pepper to taste.
  4. Bake in oven for 20 minutes.
  5. In a skillet stove top, melt 4 tbsp butter over medium heat.
  6. While butter is melting, assemble sandwiches.
  7. On one slice of bread, layer shredded KROON GOUDA, the roasted mushrooms and onions, then more KROON® GOUDA.
  8. Salt and pepper to taste.
  9. Top with other slice of bread, press together.
  10. In the melted butter, place one sandwich down for one second, then gently flip it over.
  11. Repeat with other sandwich.
  12. Cook for about 2 mins, until lightly browned, then gently flip to other side and cook for an additional 2-3 minutes or until cheese is melted and sandwich is browned to preference.
Wine pairing: Menage a Trois Pinot Noir
Beer pairing: Guiness Stout


Grilled Cheese has 'Grown Up'!

www.cobornsblog.com - NO KIDS ALLOWED, Adult Grilled Cheese Sandwich and Homemade Creamy Tomato Basil Bisque Recipe
No Kids Allowed – Adult Grilled Cheese Sandwich
www.cobornsblog.com - A Cut Above with Chef Todd
Chef Todd

Admit it, even though you’re considered an adult on the outside, the kid on the inside still loves a good grilled cheese sandwich. Well in celebration of National Grilled Cheese Month I am going to give you some tips on how to step up that traditional sandwich and make it a little more gourmet. Let’s call it the ‘Adult Grilled Cheese’, but trust me, even the youngsters will enjoy this sandwich.

Let’s first forget the traditional white or wheat bread and graduate to a Rustic French, Asiago Sourdough or Rosemary Sourdough bread. These breads are a good base because they are more flavorful and nutritious than white breads.  You will also need spreadable butter and fresh beefsteak or yellow pear tomatoes from Coborn’s. Don’t forget the fresh arugula or spinach, for taste and added nutrition. Time to add the meat. Meat in a grilled cheese sandwich you say? YES, add a fresh and thinly sliced prosciutto or ham to add amazing flavor and protein. What am I forgetting… Oh yes, the CHEESE! You will need goat cheese or a garlic herb Boursin cream cheese as well as a flavored Havarti or Baby Swiss. These cheeses will make your sandwich creamy, delicious and very gourmet!

Heat your skillet on the stove to medium heat. Spread butter on the outside of the sandwich and spread goat cheese or the herbed Boursin cheese on the other side. Place butter side of bread on the heated skillet. Layer arugula or spinach, tomatoes, ham and Havarti or Baby Swiss on the goat or Boursin cheese. Place the second slice of bread on top, butter side up. Heat until bottom side is golden brown and carefully flip and cook the other side until it becomes golden brown as well. Remove from the skillet and let stand for a couple minutes. Cut and serve with your favorite tomato soup.

Speaking of soup… What would grilled cheese be without tomato soup? In the spirit of upgrading, let’s move away from Campbell’s in a can and try some homemade Creamy Tomato Basil Bisque. Here is my favorite recipe below. Make it with fresh ingredients from Coborn’s or your own garden. I hope that you enjoy ‘growing up’ with your Adult Grilled Cheese and Creamy Tomato Basil Bisque!

Creamy Tomato Basil Bisque
  • 2 T. Olive Oil
  • 1 Stalk Celery, diced
  • 1 Medium Size Carrot, peeled and diced
  • 1 Red Pepper, diced
  • 3 Cloves Garlic, minced
  • 1½ lb. Roma or Plum Tomatoes ⅛th
  • 1 tsp. Kosher Salt
  • 2 ½ Cups Chicken Stock
  • 1 T. Sugar
  • 1 t. black pepper
  • ⅓ c. fresh sweet basil, chopped
  • 1 c. half and half or heavy cream (room temperature)
  • 2 T. grated parmesan cheese
  1. In a thick walled pot heat olive oil on medium heat.
  2. Add celery, carrots, red pepper and garlic.
  3. Cook for 5 minutes then fold in the tomatoes and salt.
  4. Cook an additional 10 minutes.
  5. Pour in chicken stock and bring to a boil.
  6. Cover, reduce heat to a simmer for 15 minutes.
  7. Using a potato masher begin to smash the tomatoes; don’t worry if you don’t get all the tomatoes.
  8. Remove from the heat.
  9. Stir in the sugar, black pepper and fresh sweet basil.
  10. In a food processor or a blender, blend tomato mixture in small batches to your desired consistency.
  11. Pour back into the pot on medium heat and warm slowly.
  12. Once soup is warmed, slowly add the cream and grated parmesan cheese.
  13. Continue to heat soup thoroughly.
  14. Season to your liking.


Coborn’s Executive Chef/Retail Merchandiser

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