Pin This The skillet was too hot, and I nearly scorched the first sandwich I ever tried to fancy up with avocado. I had leftover bacon from breakfast and a perfect avocado sitting on the counter, and something just clicked. Why not throw everything I love about a BLT into a grilled cheese? The butter sizzled aggressively, the cheese barely had time to melt, but that first bite—crispy, creamy, salty, and rich—made me laugh out loud in my empty kitchen.
I made these for my sister one rainy Saturday when she showed up unannounced and starving. She took one bite, closed her eyes, and said it tasted like comfort food grew up and got fancy. We ate them standing at the counter, still warm, with juice from the tomatoes dripping onto our plates. She asked for the recipe immediately, and I realized I had just been winging it the whole time.
Ingredients
- Sourdough or country white bread: The sturdy structure holds up to all the fillings without getting soggy, and sourdough adds a subtle tang that complements the richness.
- Unsalted butter, softened: Softened butter spreads easily and creates that golden, crispy crust we all crave without tearing the bread.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream—either way, you need something that gets gooey and holds everything together.
- Thick-cut bacon: Thick-cut gives you more chew and flavor, and it stays crispy even after being pressed in the sandwich.
- Ripe avocado, sliced: It must be ripe—firm avocados will not give you that creamy, luxurious layer that makes this sandwich unforgettable.
- Medium tomato, sliced: Use a tomato that is flavorful but not too juicy, or your bread will get soggy before it crisps up.
- Romaine or butter lettuce: Romaine adds crunch, butter lettuce adds softness—both work beautifully and keep things fresh.
- Salt and freshly ground black pepper: Seasoning the avocado and tomato inside the sandwich makes all the difference, bringing out their natural flavors.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it is crispy and golden, then drain it on paper towels. This step fills your kitchen with the best smell and gives you the salty, crunchy backbone of the sandwich.
- Butter the bread:
- Lightly butter one side of each slice of bread, spreading it all the way to the edges. This ensures every bite has that golden, toasty crust.
- Build the sandwiches:
- Place two bread slices buttered side down, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with salt and pepper. Top with another slice of cheese and the remaining bread, buttered side up—this double cheese layer locks everything in.
- Grill low and slow:
- Heat a large nonstick skillet or griddle over medium-low heat, then cook the sandwiches until golden brown and the cheese is fully melted, about 3 to 4 minutes per side, pressing gently with a spatula. Low heat is the secret to melting the cheese without burning the bread.
- Rest and serve:
- Remove the sandwiches from the skillet and let them cool for 1 to 2 minutes before slicing in half. This brief rest lets the cheese set just enough so it does not all ooze out when you cut.
Pin This There was a night I made these after a long, frustrating day, and the simple act of layering ingredients, hearing the butter sizzle, and smelling the bacon made everything feel manageable again. I sat at the table with my sandwich and a cold drink, and for those few minutes, nothing else mattered. Food has a way of doing that, especially when it is this satisfying.
Choosing Your Cheese
Cheddar gives you sharp, tangy flavor that cuts through the richness of the avocado and bacon, while Monterey Jack melts more smoothly and adds a mild creaminess. I have also used pepper jack when I wanted a little kick, and even Swiss when I was out of everything else. The key is picking a cheese that melts well and complements the other flavors without overpowering them.
Making It Your Own
This sandwich is endlessly adaptable depending on what you have or what you are craving. I have added a thin smear of pesto on the inside for an herby boost, swapped turkey bacon when I wanted something a little lighter, and even used whole grain bread when I was feeling virtuous. A swipe of mayonnaise or a drizzle of hot sauce can completely change the vibe, and I have never regretted experimenting.
Serving and Storing
This sandwich is absolutely best served fresh and hot, right after it comes off the skillet, when the cheese is still gooey and the bread is at peak crispness. If you need to make it ahead, you can prep all your ingredients and assemble quickly when you are ready to cook. Leftovers do not really reheat well because the avocado browns and the lettuce wilts, so I always just make exactly what I plan to eat.
- Serve with a handful of chips, a pickle, or a simple green salad.
- Cut into quarters for a party appetizer or casual sharing situation.
- Pair with tomato soup if you are feeling nostalgic for childhood in the best way.
Pin This Every time I make this sandwich, I am reminded that some of the best meals are not complicated or fancy—they are just thoughtful combinations of things you love. I hope this becomes one of those recipes you turn to when you need something satisfying, quick, and just a little bit special.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough or country white bread are ideal choices. Their sturdy structure holds up well to grilling and creates a crispy exterior while maintaining a soft interior. Avoid thin bread that can tear easily.
- → How do I ensure the cheese melts properly?
Cook the sandwich on medium-low heat rather than high heat. This allows the cheese to melt completely before the bread browns too much. Pressing gently with a spatula also helps distribute the heat evenly and encourages melting.
- → Can I prepare this ahead of time?
While these sandwiches are best served fresh and warm, you can prep ingredients in advance. Slice your vegetables, cook the bacon, and soften the butter ahead of time. Assemble and cook just before serving for optimal results.
- → What are some good flavor variations to try?
Add a thin layer of mayonnaise, pesto, or aioli for extra richness. Consider including crispy fried onions, jalapeños for heat, or a spread of mustard for tanginess. Fresh herbs like basil or cilantro also complement the avocado beautifully.
- → How can I make this vegetarian?
Simply omit the bacon or replace it with tempeh bacon, mushrooms, or plant-based bacon alternatives. The sandwich remains hearty and satisfying with the combination of cheese, avocado, and fresh vegetables.
- → What cheese pairs best with avocado?
Cheddar and Monterey Jack are excellent choices as specified. For variations, try aged gouda, gruyère, or a sharp white cheddar. Avoid overly mild cheeses that won't stand up to the avocado's subtle flavor.