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GRILLED CHEESE RECIPES: Chips and Guacamole Grilled Cheese Sandwich . . . Mozzarella with Crispy Prosciutto and Broccoli Rabe

Mozzarella, prosciutto and broccoli rabe makes this grilled cheese sandwich a meal in itself. (Wisconsin Milk Marketing Board)1 / 2
Give your grilled cheese sandwich a Mexican twist by topping it with tortilla chip butter and guacamole. (Wisconsin Milk Marketing Board)2 / 2

Chips and Guacamole Grilled Cheese Sandwich

8 slices bacon

8 large tortilla chips (about 2 ounces)

4 tablespoons butter, at room temperature

8 slices sourdough bread

½ cup guacamole (recipe follows)

2 tablespoons peeled, seeded, finely diced (¼-inch) Roma tomato (see note)

4 ounces Colby cheese, coarsely grated

4 ounces Monterey Jack Cheese, coarsely grated

4 ounces goat cheese

Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels. Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.

To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.

Put the butter in a medium bowl and add the ground chips. Using a fork, work the chip "sand" and butter together until well-mixed. The mixture will be somewhat stiff.

To assemble: Spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture side down, on your work surface. Spread 2 tablespoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole, if using. Follow with the Colby and Monterey Jack Cheeses. Dot with small pieces of the goat cheese. Finish by placing 2 bacon pieces on each sandwich. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover. Cook for 2 to 3 minutes or until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool 5 minutes. Cut in half and serve.

For sandwich maker method: Use your sandwich maker for this sandwich only if you have variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese. To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer's instructions.

Note: There's no need to use the tomato if your guacamole already has tomato in it.


1 ripe Hass avocado

1 tablespoon fresh-squeezed lime juice (from about 1 lime)

¼ teaspoon kosher salt

2 tablespoons finely diced white onion

2 tablespoons finely chopped cilantro

½ serrano chili, minced (optional)

1 tablespoon cored, seeded and diced Roma tomato

Split and pit the avocado, and mash the avocado flesh in a medium bowl with the lime juice and salt, using a potato masher or a fork. Do not use a blender or food processor. You want to keep the avocado slightly chunky, not make it soupy. Stir in the onion, cilantro, chili and tomato. Let sit for about 15 minutes to allow the flavors to meld.

Mozzarella with Crispy Prosciutto and Broccoli Rabe

8 thin slices prosciutto (about 4 ounces)

¼ cup olive oil

12 ounces broccoli rabe, (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)

1 teaspoon fresh-squeezed lemon juice

1/8 teaspoon red pepper flakes

1/8 teaspoon salt

8 sandwich-size slices Italian bread (or use pain au levain or sourdough)

8 ounces mozzarella, coarsely grated (see note)

Heat a large nonstick skillet over medium heat and line a plate with paper towels. Add the prosciutto slices (you may need to do this in batches) and cook until browned and crisp, about 2 minutes on each side. Transfer to the paper towels to drain. The prosciutto will become crisper as it cools.

Add enough oil to make 2 tablespoons fat in the pan over medium-high heat for 1 minute. Add the broccoli rabe. Cook, stirring occasionally, until soft, tender and bright green yet

Note: If using fresh mozzarella, drain and slice.