Barbeque-Style Grilled Cheese

This week's recipe was surprisingly simple but still very delicious. I was a little nervous about the seemingly random ingredients, but it turned out really well and I would highly recommend this recipe. Doug and Tyler both liked it as well, though Tyler stayed way from the dipping sauce, but only because he was having one of those nights (he didn't even try it).

As usual (for me), this recipe has parts you can make ahead of time, though we didn't make any ahead of time and it still didn't take very long. The recipe calls for cooked bacon, which, as much as I love bacon, I hate the mess of making it. We have started cooking the entire package of bacon in our oven and just refrigerating the extra. You spread the bacon out on foil (or the amazing Magic Baking Sheets we got for our wedding!), put it on a cookie sheet, heat the oven to 400 degrees and cook for about 20 minutes (or till you get to your desired crispy level). This route saves some on the clean up and you can let the bacon cool, put it in a zip top bag and stick it in the fridge for a few days if need be. Just reheat it in the microwave when you're ready to eat it. From first-hand, blonde-moment experience: take the bacon out of the bag before reheating it. Nobody wants bacon with a plastic frosting.

• 4 thick-cut bread slices
• 2 cheese singles
• 4 slices bacon, cooked
• 1 tomato, cut into 4 slices
• 6 thin slices avocado
• 2 tsp margarine, softened
• 2 Tbsp Miracle Whip dressing
• 2 Tbsp chunky salsa

Heat greased grill to medium-low heat. Fill bread slices with singles, bacon, tomatoes, and avocados to make 2 sandwiches. Spread outsides of sandwiches with margarine. Grill with lid closed 4-6 minutes or until singles are melted and bread is grill marked, turning once. Meanwhile, mix Miracle Whip and salsa. Serve as dip for sandwiches.

Changes we made to the recipe: we used 2 cheese singles in each sandwich and it gave it a little more of a grilled cheese taste. Tyler and I don't care for tomatoes so we opted out, but Doug said it was just as good with or without. I definitely recommend the dipping sauce, though I used regular mayo since that's what we had at the house. I was worried about the salsa part of the sauce, but the mayo cuts in to the spicy and just leaves the salsa taste without the heat.

I got this recipe from Kraft Foods. For those of you who didn't know, they have a whole recipe website. You can sign up to receive weekly recipe emails and that's where I find a lot of my new stuff. Give it a try.

Serves: 2
Prep Time: 20 min
Total Time: 20 min

Recipe from www.KraftRecipes.com