The Washington Post

Grilled Pepper Jack and Avocado Sandwich

Grilled Pepper Jack and Avocado Sandwich 1.000

Stacy Zarin Goldberg for The Washington Post

Sep 22, 2009

Servings: 1 sandwich
  • 2 slices oat or whole-grain bread
  • 1 tablespoon salted butter, at room temperature
  • 1/4 ripe avocado, cut into thin slices
  • 2 ounces thinly sliced or shredded habanero or pepper jack cheese
  • 2 slices bacon, fried until just beginning to crisp then drained on paper towel


Spread the butter on one side of each slice of bread. Place one slice, buttered side down, on a clean work surface and arrange the avocado slices on it. Top with the cheese and bacon, pressing down so the cheese (if shredded) stays in place. Lay the second slice of bread, buttered side up, on top of the sandwich.

Heat a dry nonstick skillet over medium heat; place the sandwich in the center. Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes). Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted.

Transfer to a plate and cut in half. Serve hot.

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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

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Nutritional Facts

Calories per serving: 582

% Daily Values*

Total Fat: 42g 65%

Saturated Fat: 22g 110%

Cholesterol: 91mg 30%

Sodium: 856mg 36%

Total Carbohydrates: 30g 10%

Dietary Fiber: 6g 24%

Sugar: 5g

Protein: 23g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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