Avocado BLT Grilled Cheese

There was a Tuesday last spring when I had all the right ingredients but none of the usual motivation to follow a recipe. I had bacon sizzling, bread on the counter, and an avocado that needed using before it turned. Instead of making three separate things, I stacked it all into one sandwich and pressed it into the skillet. The smell alone made me realize I'd stumbled onto something I'd want again and again.

I made this for a friend who swore she didn't like avocado on hot sandwiches. She finished hers before I was halfway through mine, then asked if I had more bread. Sometimes the best way to win someone over is to let the food speak without overthinking it. That day, this sandwich did all the talking.

Ingredients

• Sourdough or country white bread: A sturdy bread holds up to all the fillings and crisps beautifully without getting soggy, plus the tang of sourdough adds another layer of flavor.
• Unsalted butter, softened: Spreading softened butter evenly on the bread is the secret to that golden, crackly crust without any burnt spots.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and either one glues everything together perfectly.
• Thick-cut bacon: Thick slices stay crispy even after being pressed in the sandwich, and they give you real bacon flavor in every bite.
• Ripe avocado, sliced: A perfectly ripe avocado adds creaminess that feels almost decadent, but if it's too firm it won't spread the richness through each bite.
• Medium tomato, sliced: Fresh tomato brings acidity and moisture, cutting through the richness and making the whole sandwich feel bright.
• Romaine or butter lettuce: Crisp lettuce adds crunch and a cool contrast, and romaine holds its shape better than softer greens under heat.
• Salt and freshly ground black pepper: A little seasoning on the avocado and tomato wakes up their flavors and makes them taste like more than an afterthought.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and golden, then let it drain on paper towels. Don't rush this step, good bacon makes the whole sandwich.

Butter the bread:

Spread softened butter on one side of each slice of bread, reaching all the way to the edges. This ensures an even, golden crust without any pale spots.

Build the sandwiches:

Lay two slices buttered side down, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with salt and pepper before topping with another slice of cheese and the remaining bread, buttered side up. Stacking in this order keeps the cheese against the bread so it melts into every layer.

Grill until golden:

Heat a large nonstick skillet or griddle over medium-low heat, place the sandwiches in, and cook for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden and the cheese has melted. Low and slow is the key to melting the cheese without burning the bread.

Rest and serve:

Remove from the skillet, let the sandwiches cool for a minute or two, then slice in half and serve immediately. The brief rest keeps the fillings from sliding out the moment you cut in.

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One evening I made these for my partner after a long day, and we ate them standing at the counter because neither of us wanted to wait. The cheese was still stretching between the halves, and we were both quiet except for the occasional hum of approval. It's funny how a sandwich can feel like the exact right thing at the exact right moment, like it knew what we needed before we did.

Choosing Your Bread

Sourdough is my go-to because the tangy flavor plays well with the richness of the avocado and bacon, and it toasts up with a satisfying crunch. Country white is milder and lets the fillings take center stage, which is great if you want a more classic grilled cheese feel. Either way, make sure the slices are sturdy enough to hold everything without falling apart when you flip them.

Getting the Avocado Just Right

A ripe avocado should yield slightly when you press it, but not feel mushy or have dark spots inside. I slice mine instead of mashing it so you get creamy pockets rather than a uniform spread, which makes each bite a little different. If your avocado is underripe, it won't add that luscious texture, and if it's overripe, it can turn bitter and watery under the heat.

Making It Your Own

This sandwich is forgiving and welcomes variations. I've added a thin swipe of mayonnaise or pesto on the inside for extra richness, and both work beautifully. If you want to skip the pork, turkey bacon or a vegetarian bacon alternative will still give you that smoky, salty contrast, though the texture will be slightly different.

• Try pepper jack cheese if you want a little heat woven into every bite.
• Add a drizzle of balsamic glaze or hot sauce before closing the sandwich for a tangy or spicy kick.
• Use ciabatta or multigrain bread if you want a chewier texture or a nuttier flavor.

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This sandwich has earned a spot in my regular rotation, and I hope it does the same for you. It's the kind of meal that feels special without any fuss, and that's exactly the kind of cooking I love most.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough and country white bread are ideal choices as they provide a sturdy structure that holds up well to grilling and the weight of the fillings. Their hearty texture also contrasts beautifully with the creamy avocado and melted cheese.

→ How do I prevent the avocado from browning?

Add the avocado slices just before assembling and grilling the sandwich to minimize exposure to air. You can also lightly brush the avocado with lemon juice, which prevents oxidation and adds a subtle flavor enhancement.

→ Can I prepare these sandwiches ahead of time?

It's best to assemble and cook these sandwiches just before serving to maintain the crispness of the bread and the texture of the avocado. However, you can cook the bacon and prep your ingredients in advance for quick assembly.

→ What cheese pairs best with these flavors?

Cheddar and Monterey Jack are excellent choices, but you can also try Swiss cheese for a nuttier flavor or pepper jack for added heat. The key is selecting a cheese that melts smoothly and complements the crispy bacon and creamy avocado.

→ How can I make this vegetarian?

Simply omit the bacon or substitute it with crispy tempeh, smoked paprika-seasoned mushrooms, or plant-based bacon alternatives. You can also add roasted red peppers or sun-dried tomatoes for extra depth and umami flavor.

→ What's the best way to achieve the perfect golden-brown crust?

Use medium-low heat and allow 3-4 minutes per side, pressing gently with a spatula. This slower cooking method ensures the cheese melts completely while the butter browns evenly. A nonstick skillet or griddle prevents sticking and promotes even browning.