This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

Grilled Cheese Bacon and Creamy Avocado Sandwich with sun-dried tomatoes was a burst of flavors.

Can we all agree that grilled cheese sandwiches are the best? I could genuinely live on them and be a happy camper forever. However, this one got an upgrade, which we all love, don’t we?!

My family was split in half, deciding if they liked this or not only because they were not digging the sun-dried tomatoes. I was stunned, but in a way, it is understandable. We cannot please everyone’s taste buds. On the other hand, an intense sweet-tart flavor of sun-dried tomatoes require an acquired taste, so you can leave them out if you are not a fan.

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I will assure you that this sandwich is just as good without it. Furthermore, I honestly loved the bits of the sweetness that came from sun-dried tomatoes against the savory taste of bacon and slightly citrusy creamy avocado.

I am so excited to tell you that I have teamed up once again with America’s oldest family-owned creamery, Minerva Dairy, to show you all super simple and tasty recipe using their incredible butter.

Just in case you already did not know, Minerva Dairy’s delightful butter is 85% butterfat, high-quality made from pasture-raised cow milk.

My family and I absolutely love this butter, so I am personally always excited to partner with such a fantastic company and a brand that I am using all the time.

I hope you all try this recipe because if you love bacon and grilled cheese, this one is a keeper for sure. With colder weather just around the corner, this sandwich makes an excellent lunch with a bowl of hot soup.

Hey, if you make my Grilled Cheese Bacon and Creamy Avocado Sandwich, please tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Other recipes using Minerva Dairy Butter:

BUFFALO CHICKEN MEATBALLS

BUTTERY SWEET POTATO CASSEROLE

SAGE AND BROWN BUTTER GNOCCHI

CARAMELIZED ONION TART

Yield: Makes 2 SANDWICHES

Grilled Cheese Bacon and Creamy Avocado Sandwich

Print

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 4-6 slices crispy bacon, depending on your taste
• 2 tbsp per sandwich Minerva Dairy Butter
• 4 slices of thick toast
• 1 ripe avocado mashed and mixed with a dash of salt, black pepper, and 1/4 tsp lemon juice.
• 2-3 sun-dried tomatoes, chopped per sandwich
• 4 slices of sharp cheddar
• 4 slices swiss cheese
• 4 slices brie cheese, optional

Instructions

1. Make bacon on the skillet, oven, or use air fryer if available to cook it until crispy or to your preference. Place it on a piece of paper towel and set aside.
2. Butter each slice of bread with softened Minerva Dairy Butter. I used unsalted, but herb garlic butter or sea-salt could
   be used as well.
3. Spread on one side of the toast creamy avocado, add a bit of finely chopped sun-dried tomatoes, which is optional, then add cheese and bacon. Top with more cheese and place the second slice of toast on the top.
4. Heat your buttered skillet or a griddle and place a sandwich on top to toast. It is not necessary, but you may use a cast iron
   grill press if you have one. It gives you the most fantastic grill marks.
5. Cook for a few minutes on each side or until it is golden brown. You may take it off the heat, and cover for a minute so the
   cheese could completely melt. Slice and enjoy it!
   
   

Notes

• Use thick toast like Texas toast because it holds all the ingredients much better. This sandwich becomes a party in your
  mouth.
• You may use other types of cheese, whichever you prefer.
• If you do not eat pork bacon use turkey bacon.
• If you are vegetarian, you may make it without
  the bacon and perhaps use mushrooms. It is very delicious without it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I am a sandwich person, and I could eat a sandwich probably every single day. However, when it comes to ham, slow-cooked pork, swiss cheese, pickles, mustard pressed in the Cuban bread there is nothing better in this world. I love this Tasty Pressed Cuban Sandwich.

You guys asked me so many time to post my version of this amazing sandwich and I always hesitated. To be honest, I was testing how I like it the best without offering anyone regarding how I make it.

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I ate so many different version even though they all contain the same ingredients just slightly different made or prepared. In the end, what is truly authentic?

It’s food, a recipe and everyone add their own print, right? You are allowed to experiment and put your own little twist on dishes that you make for you and tour family.

That being said, my family went crazy for this one. Also, I made for my husband’s staff and they all loved it so I am confident that you guys going to love this recipe.

Click here for more wonderful lunch ideas from my blog.

I made 3 trays full of these Cubanos and I couldn’t resist. I didn’t have a piece of bread or anything with gluten for about 3 months at all, and this was rebirth experience.

So, if you are on low carb diet then you know what I mean. Anyhow, you can totally use low carb tortilla if you are on keto. It’s not the same as having a nice Cuban bread but, hey, better than nothing! Haha

It is truly amazing and so delicious and I really hope you give this sandwich a try.

When you make my Tasty Pressed Cuban Sandwich, or any other recipe from my blog please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you so much in advance!

Yield: 8

Tasty Pressed Cuban Sandwich

Print

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time for cooking pork 6 hours

Total Time 6 hours 25 minutes

Ingredients

MARINADE

• 3/4 cup extra-virgin olive oil
• 1 tablespoon orange zest
• 1 cup orange juice
• 1/2 cup lime juice
• 1 cup cilantro, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 1/2 tablespoon Kosher salt
• 1/2 tablspoon ground black pepper

PORK

• 5-6 pounds boneless pork shoulder butt.

SANDWICH INGREDIENTS

• Four 10 inches (approximately) Cuban sandwich loaves, sliced into 4 equal sizes
• 1 stick unsalted butter, softened and divided
• 1/2 cup yellow mustard
• 1 pound sliced smoked ham
• Dill pickles sliced lengthwise
• Roast pork
• 8-10 ounces Swiss cheese slices

FOR PRESSING SANDWICH

• Garlic and Herbs Butter or read notes
• Cast iron grill pan with cast iron grill press
• OR PANINI PRESS

Instructions

PORK PREP:

1. Place pork into a largest ziplock bag then pours the marinade. Make sure that marinade is very well combined before pouring it over the pork. massage the pork for a bit to coat then close the ziplock bag and place in the fridge for at least 8 hours, preferably 12 hours. Halfway through turn the ziplock on the other side and massage it again just to make sure the pork is well coated with the marinade.

Oven roast pork in Dutch Oven for 3 to 3 ½ hours on lower heat at 350°F. Take it out of the oven, and allow it to cool down for 20-30 minutes before shredding or carving against the grain.

You can use your slow cooker: Set on high and slow cook for 4-6 hours depending on the size. You may slice it in big chunks so the pork fit well in the slow cooker. Shred pork using two forks as soon as the pork is falling apart.

Grilling pork brings an amazing flavor and it's my favorite ways to prep meat.

When I am cooking it on my Traeger Grill:

1. I prep my smoker for 15 minutes at 250° Fahrenheit with the lid closed. Then I place pork directly on the grill and cook for 2 hours.
2. Take it off the grill and put the pork in the center on the heavy-duty foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt.
3. Wrap the foil tightly around the pork, make sure the cider does not escape.
4. Place the foil-wrapped pork butt back on the grill and cook until the temperature of 145 degrees Fahrenheit, in the thickest part of the meat, about 2-3 more hours longer depending on the size of the pork butt.
5. Allow it to cool DOWN completely for about 30 minutes in foil before shredding or carving against the grain.

Sandwich Assembly:

1. Slice Cuban bread loaf in half then spread unsalted butter on one size and mustard on the other.
2. Add sliced or shredded pork, ham, cheese slices, and pickles. Close and spread or brush soften garlic and herbs butter on top then slice into equal portions.
3. Preheat your grill pan and cook these but pressing onto the cast iron grill. pan and pressing it with cast iron grill press. You can turn it around if you wish and do the same on the other side. You may use a panini press or just bake in the oven if you do not wish to press it at all. I like keeping them in the warm oven wrapped before serving, or microwave to make the hot.

Notes

• If you get pork shoulder butt with a bone, no worries you can still do this and it will taste great.
• If you wish to use Pork Loin or Tenderloin, it's great! I tried it and it tastes fantastic. You do not need to panic.
• If you like any other pickle or ham go ahead and adapt to your liking. Maybe you like dijon mustard use that one. We prefer yellow mustard and smoked ham over honey glazed ham.
• If you cant get garlic and herbs butter then spread butter on the bread and sprinkle with herbs and garlic powder.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest