- 1/4 avocado
- 1 tablespoon lemon juice
- 1 tablespoon BelGioioso Mascarpone cheese or butter
- 2 slices sourdough bread
- 2 slices BelGioioso Fontina cheese
- 2 slices cooked bacon
- Heat a griddle or skillet to medium heat.
- Cut avocado quarter into three slices. Place slices in a bowl and coat with lemon juice.
- Spread Mascarpone on one side of each slice of bread.
- Layer a slice of bread with 1 slice of Fontina, avocado slices, bacon and remaining Fontina. Top with remaining slice of bread.
- Place sandwich in skillet and cook till bread is golden brown and cheese is melted, about 2 to 4 minutes for each side.