Turkey Bacon Guacamole Grilled Cheese w/Onion Dip spread

Serves 2 – 4 | Wine to sip: 2009 Los Carneros (Sonoma) Three Knights Pinot Noir- rich in flavor and complexity

• 2 ripe avocados
• 1/8 teaspoon garlic powder
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt and 1/4 teaspoon cracked peppercorns
• 4 turkey bacon strips
• 1/2 teaspoon grapeseed oil
• sharp cheddar and Monterey Jack cheese, sliced
• 4 slices of Tuscan Pane bread, sourdough bread or sandwich bread
• butter
• mayonnaise or onion dip
• .5 oz organic micro greens (aka gourmet restaurant greens which may include a blend of micro
  

  Turkey Bacon Guacamole Cheddar Jack Grilled Cheese w/Onion Dip spread on a Tuscan Pane Bread

  broccoli, purple kohlrabi, red cabbage, kale, mizuna, red mustard, tatsoi, amaranth, and celery)

• Micro greens substitute: baby greens found in the lettuce or salad section of your grocery market

1. Scoop out avocados into a small bowl. Add garlic powder, vinegar, sea salt, cracked peppercorns. Mash avocados until lumpy. Taste and if desired add more salt or pepper to your liking.
2. Fry turkey bacon in oil until crisp. Then pat off excess oil with a paper towel.
3. Spread a thin layer of butter on one side of the bread. On the other side spread mayonnaise or onion dip.
4. In a large skillet or grill over medium heat put bread slices buttered-side down and grill 3 minutes. After 2 minutes on the grill add 2 slices each of the cheddar and Jack on top of the bread. Cover and grill for 1 more minute. (Total 3 minutes.)
5. Remove bread and top with the bacon strips, guacamole, micro greens.