Avocado BLT Grilled Cheese

The smell of bacon frying always pulls me into the kitchen, no matter what I'm doing. One Saturday morning, I had leftover avocado that was perfectly ripe and some sourdough begging to be used. I threw together what I thought would be a quick sandwich, but when I pulled it off the griddle, golden and oozing cheese, I realized I'd stumbled onto something worth repeating. It's become my go-to when I want comfort food that feels just a little bit fancy.

I made this for my sister once when she dropped by unexpectedly, and she stood at the counter eating it with her hands, declaring it better than anything she'd ordered at a cafe. We ended up making two more because her kids wanted in on it. That's when I knew this wasn't just another sandwich, it was the kind of recipe that makes people linger in your kitchen.

Ingredients

• Sourdough or country white bread: The sturdy texture holds up beautifully to all the fillings and gets perfectly crisp on the outside without falling apart.
• Unsalted butter, softened: Softened butter spreads easily and creates that golden, crunchy crust we're after, so take it out of the fridge ahead of time.
• Cheddar or Monterey Jack cheese: Both melt gorgeously, with cheddar adding sharpness and Monterey Jack bringing a mild creaminess that lets the other flavors shine.
• Thick-cut bacon: The thick slices give you more crispy texture and smoky flavor in every bite, making them worth the splurge.
• Ripe avocado, sliced: A ripe avocado should yield slightly to gentle pressure, and it adds a buttery richness that ties everything together.
• Medium tomato, sliced: Fresh tomato brings acidity and juiciness that cuts through the richness, so pick one that's firm but ripe.
• Romaine or butter lettuce: These greens add a crisp, fresh bite without wilting too quickly under the warm cheese.
• Salt and freshly ground black pepper: A light seasoning on the avocado and tomato wakes up their natural flavors and balances the richness of the cheese and bacon.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's beautifully crispy, then drain it on paper towels. The rendered fat will leave your kitchen smelling irresistible.

Butter the bread:

Lightly butter one side of each slice of bread, spreading it all the way to the edges. This ensures every bit gets golden and crunchy.

Build the sandwiches:

Place two slices buttered side down, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato lightly with salt and pepper. Top with another slice of cheese and the remaining bread, buttered side up.

Grill until golden:

Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in, cooking until golden brown and the cheese melts, about three to four minutes per side. Press gently with a spatula to help everything meld together.

Rest and serve:

Remove from the skillet and let the sandwiches cool for a minute or two before slicing in half. This keeps the fillings from sliding out and makes each bite perfect.

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There's something about cutting into a grilled cheese and seeing all those layers, the cheese stretching as you pull the halves apart. The first time I served this at a small lunch gathering, everyone went quiet for a few minutes, just savoring their sandwiches. It reminded me that sometimes the best meals are the ones that don't try too hard.

Choosing Your Bread

Sourdough is my favorite because the slight tang complements the bacon and avocado, and it holds its structure without getting soggy. Country white works beautifully too, especially if you like a softer, more buttery flavor. Whatever you choose, make sure the slices are sturdy enough to support all the fillings without falling apart when you flip them.

Customizing Your Sandwich

A thin swipe of mayonnaise or pesto on the inside adds another layer of flavor that really makes the sandwich sing. If you're avoiding pork, turkey bacon or a plant-based bacon works surprisingly well here. You can also swap the cheese for Swiss or provolone if you want something milder, or add a pinch of red pepper flakes for a little heat.

Serving and Storage

This sandwich is at its absolute best when served fresh and hot, with the cheese still gooey and the bread crispy. If you need to make it ahead, assemble everything except the avocado, then add it right before grilling to prevent browning. Leftovers don't reheat well, so I recommend making only what you'll eat right away.

• Serve with a handful of chips, a simple salad, or a cup of tomato soup for a classic pairing.
• If feeding a crowd, you can cook the bacon ahead and keep it warm in the oven while you grill the sandwiches in batches.
• Always let the sandwich rest for a minute before cutting, it keeps everything from spilling out and makes for a cleaner slice.

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This sandwich has earned its place in my regular rotation because it delivers big flavor with minimal fuss. I hope it becomes one of those recipes you reach for when you want something that feels special but doesn't ask too much of you.

Recipe Q&A

→ What type of bread works best for this sandwich?

Sourdough or country white bread are ideal choices. Both provide sturdy structure to hold the fillings and develop a golden, crispy exterior when grilled. Brioche or Texas toast are great alternatives for a softer texture.

→ How do I prevent the avocado from turning brown?

Assemble the sandwich close to serving time, as avocado oxidizes quickly. Slice the avocado just before layering it. You can also lightly brush the slices with lemon juice to slow browning if preparing ahead.

→ Can I prepare this sandwich in advance?

This sandwich is best enjoyed fresh off the griddle for optimal crispness. However, you can prep ingredients ahead—cook bacon, slice vegetables, and butter bread. Assemble and grill just before serving for best results.

→ What cheese melts best for this sandwich?

Cheddar and Monterey Jack are excellent choices that melt smoothly and evenly. American cheese, gouda, or provolone also work wonderfully. Avoid hard cheeses like parmesan, which don't melt well on the stovetop.

→ How do I get a perfectly melted cheese interior without burning the bread?

Use medium-low heat and cook for 3-4 minutes per side, pressing gently with a spatula. This slower cooking allows the cheese to melt completely while the bread develops a golden-brown crust. Cover the skillet with a lid for the last minute to trap heat.

→ Are there vegetarian variations for this sandwich?

Yes! Substitute the bacon with tempeh bacon, coconut bacon, or smoked tofu for a vegetarian version. Turkey bacon is also a leaner protein option that maintains the smoky flavor profile of the classic sandwich.