Nacho Grilled Cheese Sandwich with Two Cheeses and Guacamole {recipe}

Nacho Grilled Cheese

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 20. See all of our grilled cheese sandwiches >> here << .

Anytime we go on an obsessive compulsive spree like this, you know we’re going to somehow incorporate one of our ATFFs (all-time favorite foods, sorry to get all RaRay acronym on you there)…


We’ve made breakfast nachos, Irish nachos, chicken skin nachos, and even Oatmeal Nachos (it’s good, we swear). So obviously, a grilled cheese sandwich with the chaotic combination of refried beans, all manner of melted cheeses, sour cream guacamole and salsa was a natural.
Nacho Grilled Cheese Sandwich
Just a word of warning: this is a very messy sandwich, as nachos are. Part of the reason is that the fillings (nacho “toppings”) are all soft and gooey, but the main reason is the sheer volume of “stuff” that goes inside. You could go “light” and use less, but…why? Use a sturdier bread, and cut the slices thicker.

Nacho Grilled Cheese

Nacho Grilled Cheese Sandwich with Two Cheeses and Guacamole

makes 1 sandwich


1 tablespoon each grapeseed (or olive) oil for frying
2 slices of bread (we used a firm white sandwich bread)
2 tablespoon softened butter
shredded colby cheese, enough to cover one slice of bread
shredded jack cheese, enough to cover another slice of bread
refried beans – we used this recipe, substituting in pinto beans
sour cream
pico de gallo
sliced black olives
salt and pepper to taste
additional chopped fresh cilantro (an option we didn’t take, obviously)


Heat grapeseed oil in frying pan over medium low heat.

Spread each slice of bread with softened butter. Turn the bread over (the butter is on the outside). Spred one slice of bread with a thin layer of refried beans. Cover with one of the cheeses. Add a few dollops of sour cream, pico de gallo, and sprinkle with black olives. Add more fresh cilantro if you’re using it. Season with salt and black pepper. Cover with the remaining cheese. Spread the other slice of bread with a very thin layer of sour cream.. Cover the sandwich, and press together lightly with a spatula (the outsides of the sandwich will be buttered).

Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.

Remove the grilled sandwich from the pan and serve.

by Sarah J. Gim on April 21, 2012 · 4 comments

{ 4 comments… read them below or add one }

honeywhatscooking April 24, 2012 at 8:40 pm

this looks crazy good. when i read nacho, i thought you also added nacho chips. OMG, bookmarking this.


Bruce July 17, 2013 at 6:54 pm

Call me crazy but I see no guac in the directions, yet it’s in the ingredients list. A great idea if it’s all loaded on semi-toasted bread to start and then grilled on low heat… Otherwise you’re looking for nacho-lap, another pair of pants. a clean shirt and another napkin.


Bruce July 17, 2013 at 6:59 pm

come to think of it, have guac and sour as a dip for the sandwich. Most don’t eat the guac.


chefzakircooking July 18, 2013 at 2:11 am

another mouth watering recipe i found here.


Leave a Comment

Previous post:

Next post: