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Oregon Family Magazine

Grilled Bacon and Buffalo Mozzarella Sandwich with Avocado

07/13/2009 ● By Anonymous
Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes
Hass Avocado Pesto


  • 2 cloves garlic
  • 1½ bunches fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • ⅓ cup freshly grated Parmesan cheese
  • ⅓ cup extra-virgin olive oil
  • 1 ripe, fresh Hass avocado, peeled, seeded and scooped out*
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. In a food processor, puree the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
  2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Grilled Bacon and Buffalo

Mozzarella Sandwiches with Hass Avocado


  • 4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
  • Extra-virgin olive oil, for grilling
  • Hass Avocado Pesto (see make-ahead recipe above)
  • 1 ripe, fresh Hass avocado, peeled, seeded, quartered and cut into ¼-inch slices*
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 large, vine-ripened tomato, cored and cut into ¼-inch slices
  • 1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
  • 8 slices bacon, cooked and broken in half
  1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
  2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
  3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
  4. Season the tomatoes with salt and pepper to taste.
  5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
  6. Place the tops of the bread onto the sandwiches and press firmly.
  7. Place a sandwich in a pre-heated sandwich press.
  8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
  9. Repeat with remaining sandwiches.
  10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: Calories 820; Total Fat 59 g (Sat 15 g, Trans 0 g, Poly 7.9 g, Mono 27.8 g); Cholesterol 55 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Protein 29 g