8 slices whole-grain bread
6 ounces cheddar cheese, thinly sliced
1 Bermuda onion, thinly sliced
1 avocado, thinly sliced
4 slices bacon
1 cup tomato soup or marinara sauce
Freshly ground pepper
Cook bacon over medium heat, in a skillet, then place on a paper towel to absorb excess fat. Drain excess fat.
Wipe out skillet with a paper towel. Sauté onion over medium heat, until translucent.
Remove from heat and place onions in a small side dish.
Add 2 slices of bread to the skillet over medium heat. Top with ¼ cheddar on each slice. Layer 1 slice halved bacon, ¼ of the onions and ¼ of the avocado on each slice. Top with another slice of bread. Heat until browned on the bottom and cheese begins to melt. Flip and heat until bottom slice is browned and toasted. Remove the two sandwiches and repeat.
Heat tomato soup or tomato sauce.
Slice the crust off the grilled cheeses and then slice in half
Top with freshly ground pepper.
Serve the sandwiches on a platter with tomato soup/sauce in a small dish for dipping.