Avocado BLT Grilled Cheese

My neighbor knocked on my door one Saturday holding a bag of avocados that were perfectly ripe, all at once. She looked panicked. I laughed and promised to help her use them before they turned. That afternoon, I stood at my stove flipping what I thought would be a regular grilled cheese, but halfway through I grabbed the leftover bacon from breakfast and started layering. The smell of butter browning against sourdough mixed with smoky bacon made my kitchen feel like a diner. When I pulled that first sandwich off the griddle, golden and oozing cheese, I knew I'd stumbled onto something I'd make again and again.

I made this for my brother when he visited last spring, and he ate his half in about four bites without saying a word. Then he looked at me and asked if I could make another one. We sat on the porch with our second rounds, and he told me it reminded him of the diner we used to go to after soccer practice, except better because the avocado made it feel less greasy. He took a photo of it before he finished, which is how I knew it was a hit. That sandwich became our thing every time he came over after that.

Ingredients

• Sourdough or country white bread: Sourdough holds up to all the fillings without getting soggy, and it crisps beautifully with butter.
• Unsalted butter, softened: Softened butter spreads evenly and gives you that perfect golden crust without tearing the bread.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, or use both for balance.
• Thick-cut bacon: Thicker slices stay crispy and give you real texture instead of crumbling into dust.
• Ripe avocado, sliced: A ripe avocado should yield gently when pressed, it adds richness and holds everything together.
• Medium tomato, sliced: Use a tomato that is firm but ripe, and slice it thin so it does not make the sandwich watery.
• Romaine or butter lettuce: Romaine adds crunch, butter lettuce adds softness, both stay fresh under heat for a minute.
• Salt and freshly ground black pepper: A little seasoning on the avocado and tomato makes all the flavors pop instead of tasting flat.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it is crispy and browned, then drain it on paper towels. Do not rush this step, good bacon makes the whole sandwich.

Butter the bread:

Lightly butter one side of each slice of bread with softened butter. This is the side that will touch the skillet and turn golden.

Build the sandwiches:

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

Grill until golden:

Heat a nonstick skillet over medium-low heat, place the sandwiches in, and cook until golden brown and the cheese melts, about 3 to 4 minutes per side, pressing gently with a spatula. Low and slow keeps the bread from burning before the cheese melts.

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 when you cut.

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One Thursday night, I made this sandwich for myself after a long day and ate it standing at the counter. The kitchen was quiet, the cheese was still stretching between the halves, and I realized I had not felt that calm in weeks. Sometimes a sandwich is just a sandwich, and sometimes it is exactly what you needed without knowing it. I sat down after that and actually enjoyed the rest of it.

Choosing Your Bread and Cheese

Sourdough is my favorite because it has enough structure to hold all the fillings and enough flavor to stand up to the bacon. Country white works if you want something softer and more neutral. I have tried whole wheat, but it can taste too earthy next to the avocado. For cheese, sharp cheddar gives you a bite, Monterey Jack melts smoothly, and mixing both gives you the best of both worlds. I once used Swiss, and it was fine, but it did not have the same richness.

Keeping It Crispy

The trick to avoiding a soggy sandwich is layering the cheese directly against the bread, which creates a barrier between the wet vegetables and the toast. I learned this the hard way after my first attempt turned into a mushy mess. Also, slice your tomatoes thin and pat them dry with a paper towel if they look extra juicy. If you are making two sandwiches and your skillet is small, keep the first one warm in a low oven while you cook the second, but honestly they are best eaten right away.

Simple Swaps and Add-Ons

You can swap turkey bacon or tempeh bacon if you want to skip the pork, and it still tastes great. A thin swipe of mayonnaise or pesto on the inside adds another layer of flavor, though I usually skip it because the avocado is creamy enough. I have also added a pinch of red pepper flakes to the avocado for a little heat, and it was a nice surprise.

• Try adding a fried egg on top if you want to make it breakfast.
• Use pepper jack cheese for a spicy kick.
• Grill the tomato slices lightly before adding them for a smoky depth.

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This sandwich has become my go-to when I want something quick but satisfying, and it never disappoints. I hope it finds a spot in your kitchen like it has in mine.

Frequently Asked Questions

→ Can I prepare the sandwich ahead of time?

For best results, assemble and cook immediately before serving to maintain bread crispness and cheese meltiness. However, you can cook the bacon and slice vegetables in advance, then assemble and cook fresh when ready.

→ What type of cheese works best?

Cheddar and Monterey Jack are excellent choices for melting. You can also use Swiss, provolone, or a combination for varied flavor profiles. Avoid hard cheeses that don't melt well.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling the sandwich. You can lightly coat cut avocado with lemon or lime juice to slow oxidation if preparing ingredients ahead.

→ What bread works best for this sandwich?

Sourdough or country white bread are ideal for their sturdy structure and buttery flavor. Other hearty options include brioche, ciabatta, or thick-cut pullman bread for better support of the fillings.

→ Can I make this vegetarian?

Yes, simply omit the bacon and consider adding crispy tempeh, marinated portobello mushrooms, or plant-based bacon alternatives for similar texture and depth of flavor.

→ What condiments pair well with this sandwich?

A thin spread of mayonnaise, pesto, or garlic aioli adds richness. You can also try sriracha mayo for spice, herb butter for freshness, or truffle oil for luxury.