Grilled Cheese Sandwiches With Tomato, Avocado, and Bacon

Ingredients

• 1 large avocado cut into 8 slices
• 8 slices bacon 
• 8 slices nature's own whitewheat bread 
• 0.3 teaspoon pepper 
• 4 ounce provolone cheese 
• 0.3 cup ranch dressing 
• 0.3 teaspoon salt 
• 4 ounce sharp cheddar cheese 
• 2 large tomatoes cut into 4 slices

Equipment

• frying pan

Directions

1. Prepare bacon according to package directions; drain and set aside.
2. Sprinkle tomato slices evenly with salt and pepper.
3. Spread 1/2 tablespoon dressing on 1 side of each bread slice. Top each dressing-coated side of 4 bread slices with 1 provolone slice; top each remaining 4 bread slices with 1 Cheddar slice. Top each provolone slice with 2 tomato slices, 2 bacon slices, and 2 avocado slices.
4. Cook bread slices, cheese side up, on a hot nonstick electric griddle at 325 or in a hot nonstick skillet coated with cooking spray over medium heat 4 to 7 minutes or until browned.
5. Press together Cheddar cheese-topped bread slices and provolone-topped bread slices.
6. Cut in half diagonally, and serve immediately.