Avocado BLT Grilled Cheese

The smell of bacon sizzling in cast iron always brings my husband to the kitchen, but it was a random Tuesday when I had leftover avocado going soft that this sandwich was born. I'd been craving something indulgent but didn't want to leave the house, so I raided the fridge and started layering things between buttered bread. What came out of that skillet was so good we ate in total silence, which in our house means it's a keeper. Now it's our go-to whenever we want comfort food that feels a little fancy.

I made these for my sister during her first week postpartum, and she teared up after the first bite. She said it was the first thing that tasted like actual food instead of fuel, and I think that's because it hits every craving at once. The bacon gives you that salty crunch, the avocado feels nourishing, and the melted cheese ties it all together. It's become my gift meal for people who need something that feels like a hug.

Ingredients

• Sourdough or country white bread: Sourdough adds tang and structure, but any sturdy white bread works as long as it can hold up to all the fillings without getting soggy.
• Unsalted butter, softened: Softened butter spreads evenly and creates that perfect golden crust without tearing the bread.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and honestly either one makes this sandwich irresistible.
• Thick-cut bacon: Thin bacon gets lost in here, so go thick for that crispy, meaty bite that stands up to all the other flavors.
• Ripe avocado, sliced: A ripe avocado should yield gently when you press it, and it adds creaminess that balances the salty bacon beautifully.
• Medium tomato, sliced: Use a tomato that's ripe but firm so it doesn't make the sandwich watery.
• Romaine or butter lettuce: Romaine adds crunch, butter lettuce adds tenderness, both add freshness that cuts through the richness.
• Salt and freshly ground black pepper: Seasoning the avocado and tomato as you build makes every bite taste intentional instead of flat.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and deeply golden, then drain it on paper towels. This step fills your kitchen with the best smell and gives you the crunch that makes this sandwich sing.

Butter the bread:

Spread softened butter on one side of each slice of bread, making sure to go all the way to the edges. This is what creates that shatteringly crisp, golden exterior.

Build the sandwiches:

Place two slices buttered side down, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with salt and pepper as you go. Top with another slice of cheese and the remaining bread, buttered side up, so everything stays together when you flip it.

Grill until golden:

Heat a nonstick skillet or griddle over medium-low heat and cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until the bread is deeply golden and the cheese is melted. Low and slow is the secret here so the cheese melts before the bread burns.

Rest and serve:

Let the sandwiches cool for a minute or two before slicing them in half so the cheese sets slightly and doesn't all slide out. Serve immediately while everything is still warm and crispy.

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The first time I served this to friends, one of them said it tasted like summer and comfort food had a baby, and I've never found a better description. It's the kind of sandwich that makes you close your eyes on the first bite and forget about whatever was stressing you out. We've made it for lazy Sundays, quick dinners, and even late-night snacks when nothing else sounds right.

Choosing Your Bread

Sourdough is my favorite because the tang plays so well with the richness of the avocado and cheese, plus it has enough structure to hold everything without falling apart. Country white or a good bakery sandwich bread works just as well if you want something milder. Just avoid anything too soft or thin, because this sandwich is loaded and needs bread that can handle it.

Making It Your Own

I've added a thin smear of mayo or pesto on the inside before grilling, and both were fantastic. My friend swaps the bacon for turkey bacon and says it's just as satisfying, and I've also made it with smoked Gouda instead of cheddar when I'm feeling fancy. The base formula is forgiving, so play around with what you have or what sounds good to you.

Serving and Storing

This sandwich is absolutely best eaten fresh and hot, right after it comes off the skillet when the cheese is still gooey and the bread is crispy. Leftovers don't really reheat well because the lettuce wilts and the bread loses its crunch, so I always make just what we'll eat. If you're serving a crowd, keep the cooked sandwiches warm in a low oven while you finish the rest.

• Serve with a handful of chips, a simple side salad, or pickles for crunch and contrast.
• If you want to prep ahead, cook the bacon in the morning and store it in the fridge to save time.
• Don't assemble the sandwiches until you're ready to grill, or the vegetables will make the bread soggy.

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This sandwich has become one of those recipes I make without thinking, the kind that feels like a little celebration even on the most ordinary day. I hope it brings you as much joy as it's brought us.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough and country white bread are excellent choices as they hold up well to buttering and grilling. You can also use ciabatta, focaccia, or any sturdy bread that won't fall apart when toasted.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling the sandwich to minimize exposure to air. You can also brush the avocado lightly with lemon or lime juice to prevent oxidation and add a subtle citrus flavor.

→ Can I make this ahead of time?

It's best to cook and serve immediately for optimal texture. However, you can prep ingredients ahead by cooking bacon, slicing vegetables, and buttering bread. Assemble and grill just before serving.

→ What's the best temperature for cooking?

Use medium-low heat to ensure the cheese melts completely before the bread burns. This gives you golden-brown bread with perfectly melted cheese. If heat is too high, the outside will brown before the cheese melts.

→ Can I substitute the cheese?

Yes, Monterey Jack, Swiss, provolone, or even pepper jack cheese work well. Choose cheeses that melt smoothly. Avoid harder cheeses like aged cheddar that don't melt as easily.

→ How do I know when the sandwich is done cooking?

The sandwich is ready when the bread is golden brown and crispy on the outside and the cheese is fully melted in the center. Gently press with a spatula while cooking to help the cheese melt evenly.