1 medium avocado, peeled
1 tablespoon lime juice
2 tablespoons diced tomatoes
2 tablespoons diced red onion
Salt and pepper to taste
6 slices sourdough bread
1 cup (4 ounces) Wisconsin provolone cheese, shredded
6 bacon strips, cooked
1/4 cup pickled jalapeño slices, optional
3 tablespoons softened butter
For guacamole: Mash avocado and lime juice until smooth. Fold in tomatoes and onion. Season with salt and pepper as desired.
For sandwiches: Spread a third of the guacamole on three slices of bread. Layer guacamole with 1/3 cup provolone cheese, 2 bacon strips and jalapeño slices if desired. Top with remaining bread.
Spread the outsides of sandwiches with butter. Toast sandwiches on an electric griddle or in a warm skillet over medium heat for 4-5 minutes on each side or until bread is lightly golden brown and cheese is melted.