Avocado BLT Grilled Cheese

My kitchen smelled like Saturday morning: butter browning in the skillet, bacon crackling, and bread turning golden at the edges. I was mid-bite into what I thought was just another grilled cheese when the avocado hit my tongue, cool and buttery against the sharp cheddar and salty bacon. It stopped me cold. This wasn't just a sandwich, it was every comfort food I loved having a conversation in my mouth.

I made this for my brother once after he'd had a long week. He sat at the counter, quiet and tired, and I handed him half without saying much. He took one bite, then another, and then he looked up and said, that's really good. It wasn't a big moment, but it felt like one.

Ingredients

• 4 slices sourdough or country white bread: Sourdough gives you that tangy chew, but soft white bread crisps up beautifully and holds everything together without fighting for attention.
• 2 tablespoons unsalted butter, softened: Softened butter spreads evenly and browns without burning, the secret to that deep golden crust that crackles when you bite in.
• 4 slices cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, use one or both depending on your mood.
• 4 slices thick-cut bacon: Thick-cut bacon stays crispy and doesn't shrivel into nothing, it holds its own against all the other layers.
• 1 ripe avocado, sliced: Make sure it's ripe but not mushy, you want slices that hold their shape and taste like butter made by nature.
• 1 medium tomato, sliced: A fresh tomato adds brightness and juice, balance out the richness without weighing things down.
• 2 leaves romaine or butter lettuce: Romaine gives crunch, butter lettuce gives tenderness, either one adds that fresh bite you need.
• Salt and freshly ground black pepper, to taste: Don't skip seasoning the avocado and tomato, it wakes up their flavor and ties everything together.

Instructions

Crisp the bacon:

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

Butter the bread:

Spread softened butter evenly on one side of each bread slice, all the way to the edges. This is what gives you that golden, crunchy exterior that holds up to all the fillings.

Build the sandwiches:

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

Grill low and slow:

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 golden and the cheese has melted into everything. Low heat is the key, it gives the cheese time to melt before the bread burns.

Rest and serve:

Let the sandwiches cool for a minute or two before slicing them in half. Serve immediately while the cheese is still gooey and the bread is still crackling.

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The first time I served this to friends, someone said it tasted like summer and comfort food had a baby. I laughed, but I got it. There's something about the cool avocado and tomato meeting the warm, melty cheese that feels like two seasons sitting down to talk.

Choosing Your Bread

Sourdough is my go-to because it has structure and flavor that doesn't disappear under all the fillings. But I've made this with soft white sandwich bread on nights when I wanted something a little more nostalgic and gentle, and it worked beautifully. Just avoid anything too thin or it'll get soggy under the tomato and avocado.

Bacon Alternatives

Turkey bacon works if you want something lighter, and I've used tempeh bacon for vegetarian friends with surprisingly good results. The key is making sure whatever you use is crispy, because that texture contrast is half the magic. If you skip the bacon entirely, consider adding a smear of smoky chipotle mayo to keep some of that savory punch.

Serving and Storing

This sandwich is best eaten the moment it comes off the skillet, when the cheese is still stretchy and the bread is still crackling. If you have to wait, keep it in a warm oven loosely tented with foil, but don't let it sit long or the lettuce will wilt and the bread will soften. Leftovers don't really reheat well, so make only what you'll eat right away.

• Serve with a handful of chips, a simple salad, or pickles on the side for crunch and contrast.
• If you're making multiple sandwiches, keep finished ones warm in a 200-degree oven while you finish the rest.
• Cut them in half diagonally, it just tastes better that way and I can't explain why.

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There's something about a sandwich this good that makes you slow down and pay attention. Make it when you're hungry and when you have a few minutes to actually enjoy it, because it deserves both.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough or country white bread are recommended for their sturdy texture and ability to hold the melted cheese and fresh ingredients without falling apart. Brioche or Texas toast are excellent alternatives if you prefer a softer, more indulgent bread.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling your sandwich. If preparing ahead, brush the exposed avocado flesh with a small amount of lemon or lime juice to slow oxidation. Assemble and cook immediately for best results.

→ Can I make this sandwich ahead of time?

Assemble the sandwich just before cooking for optimal texture and to prevent the bread from becoming soggy. The bacon and butter can be prepared in advance, but fresh ingredients should be assembled fresh to maintain crispness.

→ What temperature should I use to cook the sandwich?

Medium-low heat is ideal for allowing the cheese to melt thoroughly while the bread achieves a golden-brown exterior without burning. This typically takes 3-4 minutes per side, giving the cheese time to melt completely.

→ What are good flavor additions to enhance this sandwich?

A thin spread of mayonnaise, pesto, or aioli adds creaminess and depth. Some prefer a touch of garlic powder or smoked paprika. A light layer of Dijon mustard or chipotle mayo complements the bacon and avocado beautifully.

→ Is there a vegetarian version of this sandwich?

Absolutely. Substitute the bacon with vegetarian bacon, tempeh bacon, or smoked paprika-seasoned mushroom slices for a plant-based alternative. All other components remain the same, delivering the same delicious flavors and textures.