The Guacamento is a sinfully delicious sandwich that is made with equal parts bacon pimento cheese and homemade guacamole, then grilled and eaten in silence with your elbows out, just in case someone tries to steal it from you.
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When I think of “sinful and indulgent” things in my life, my mind does not go straight to the gutter (usually), instead it goes straight to the kitchen. I think there are lots of categories of food that can be classified in that “I probably shouldn’t eat this more than once a year” box; Death by Chocolate cake, deep fried Snickers candy bars and Cadbury chocolate eggs are all wonderful examples of indulgences that make you feel happy and guilty all at the same time. It’s not always just sweets, a double bacon cheeseburger can have the same pull on my heartstrings as chocolate cake, and biscuits and gravy will forever be a “feel-good” food in my book, but there are two concoctions in my life that I cannot resist if they are anywhere near me – homemade pimento cheese and homemade guacamole. They are my kryptonite.
Now, to be totally honest guacamole isn’t the worst thing nutrition-wise that you can indulge in. But when I make guacamole, I tend to eat all of it in one sitting no matter how much is there. It could be a 5-gallon bucket full of the creamy mixture and as long as I had plenty of chips to get it to my mouth, I would eat the whole dadgum thing.
Pimento cheese on the other hand pulls no punches. It’s cheese and mayo for crying out loud and there is just no way to justify working this stuff into a healthy diet. And boy do I love pimento cheese. I love it so much that I am terrified of making it when there is the possibility that no one will help me eat it. It calls to me from the fridge like a siren song of cheesy, savory deliciousness that is sure to throw me onto the rocks and force me back into my fat pants. I cannot enter the kitchen without sneaking a spoonful or making “just half a sandwich” for a snack, whether I am hungry or not.
So, when my husband started talking about making this sandwich that he came across that brought the two ingredients together, I was intrigued. The original Guacamento called for slices of bacon topped with pimento cheese and avocado and quickly became my husband’s weird food obsession for a while (the recipe is from Alison Lewis’s book 400 Best Sandwich Recipes), but I wanted to see if I could make a good idea even better. So, instead of the bacon on top I mixed it in to my homemade pimento cheese, ensuring that bacon was in every bite. And I went ahead and moved from avocado into full blown guacamole because…why not?! You don’t have to grill it, but I’ll just say that hot, oozy bacon pimento cheese is just about the sexiest thing you can do to a sandwich. The combo may seem a little weird, but I’m telling you it is a match made in heaven. So, indulge a little and have a Guacamento or two.
Here’s a little video to help you visualize.
Bacon Pimento Cheese:
- 8 oz sharp cheddar shredded
- 8 oz . gouda shredded
- 1 cup cooked and chopped bacon
- 4 oz jar of diced pimentos drained
- 2 Tablespoons chopped fresh chives or green onions
- 1 cup mayonnaise
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/8 teaspoon cayenne
- ½ teaspoon kosher salt
- 2 avocados chopped
- 1 tomato chopped
- ½ onion chopped
- 2 jalapenos diced
- ¼ cup fresh cilantro minced
- ½ teaspoon kosher salt
- Juice of one lime
- 16 slices of good quality sandwich bread
- 1 stick of butter softened
- For Pimento Cheese - Mix all ingredients together very well. Refrigerate for up to a week.
- For Guacamole - Mash all ingredients together well with a fork. Refrigerate for up to 2 days.
- For Assembly - Spread 8 slices of bread with the Bacon Pimento Cheese, then spread the other 8 slices with guacamole. Make them into 8 sandwiches with one slice of each type of spread. Butter both outsides of the sandwiches. Heat a skillet over medium high heat and brown each side of the sandwiches. Remove from the skillet and serve!