7 Layer Dip Grilled Cheese With Pepper Jack Cheese, Avocado, Roasted Corn, Pickled Red Onion, Refried Black Beans, Cilantro & Fresh Tomatoes

7 layer dip grilled cheese

Not really sure why it’s taken me almost 7 years to come up with a 7 layer dip grilled cheese, but hey, there’s no better time than the present – right?! This is one of my all time favorite dips and it’s pretty much the one and only reason I’ll ever go to someone’s house to watch sports. That, and umm, the creamy cheesy buffalo chicken dip which I have also turned into a grilled cheese. Hehe.

And for those die hard traditional 7 layer dip fans, you might have noticed that it’s missing the standard layer of black olives but ehhh, tbh I thought the flavor was too overpowering. I always find myself scraping them off or guiding my tortilla chip right around it in an excavation-like manner. So instead of olives, I added some shaved roasted corn because if you didn’t know, I’m completely obsessed with Elote. We even named our dog after it! The roasted corn gives it a nice pop of sweetness but hey, if you’re not into it, swap ’em out for olives – this is your creation!

So what all else is in this bad boy? This flavorful GC is packed full of the Mexican goodness that you can fit between two slices of Sara Lee Golden Wheat Bread. There’s spicy pepper jack cheese, roasted corn, creamy avocado, refried black beans, pickled red onions, cilantro and fresh tomatoes. It’s is freakin’ delicious! Before I ramble on anymore, let’s get to the recipe!

7 layer dip grilled cheese



  • 2 slices of Sara Lee Artesano Golden Wheat Bread
  • 3 slices of pepper jack cheese
  • 1 tbsp refried beans
  • 1/3 avocado, sliced
  • 1 tbsp pickled red onions
  • 2 tbsp chopped tomatoes
  • 1 tbsp fresh cilantro leaves
  • 2 tbsp roasted corn, shaved off the cob
  • 2 pats salted butter, room temperature


  1. Add 1.5 slices of pepper jack cheese to 1 slice of Sara Lee Golden Wheat Artesano Bread. Next, layer on the refried beans, avocado, pickled red onions, tomatoes, cilantro, roasted corn, and the other 1.5 slices of pepper jack cheese. Add the top piece of bread and evenly smear the salted butter onto both exteriors of the sandwich and set aside.
  2. Grill the sandwich in either a panini press or a cast iron skillet until the bread is golden brown and the pepper jack has melted; about 5-10 minutes. Remove from heat and let sit for 1 minute before slicing in half. 

Please share your thoughts!