Avocado BLT Grilled Cheese

The griddle was already hot when I realized I had leftover bacon in the fridge and a perfectly ripe avocado on the counter. I wasn't planning anything fancy, just lunch, but sometimes the best meals happen when you stop overthinking and start layering. The butter sizzled as soon as the bread hit the pan, and I knew I was onto something good. By the time I flipped it, the smell alone had my neighbor texting from next door. That's how this sandwich earned its spot in my weekly rotation.

I made this for my sister on a rainy Saturday when she came over soaked and cranky. She took one bite and stopped mid-complaint about her parking spot. We ended up eating in silence, which is the highest compliment in our family. She's asked me to make it every time she visits since, and I've never said no. It's become our unspoken ritual, the sandwich that means you're home.

Ingredients

• Sourdough or country white bread: The sturdy texture holds up to all the fillings without getting soggy, and it crisps beautifully when you butter and grill it.
• Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, giving you that perfect golden crust on every inch.
• Cheddar or Monterey Jack cheese: Cheddar brings sharp tang, Monterey Jack melts like a dream, and either one glues everything together with gooey richness.
• Thick-cut bacon: The thick slices stay crispy and substantial, adding smoky, salty bursts that balance the creamy avocado.
• Ripe avocado, sliced: It needs to be ripe enough to slice cleanly but not mushy, adding buttery smoothness that makes every bite luxurious.
• Medium tomato, sliced: Fresh tomato brings bright acidity and juiciness that cuts through the richness of cheese and bacon.
• Romaine or butter lettuce: The crunch and freshness keep the sandwich from feeling too heavy, plus it adds a pop of color.
• Salt and freshly ground black pepper: A quick sprinkle on the avocado and tomato wakes up their flavors and ties everything together.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and browned, then let it drain on paper towels. This step fills your kitchen with the best smell and removes excess grease so your sandwich isn't soggy.

Butter the bread:

Spread softened butter on one side of each slice of bread, making sure to reach the edges. This is what creates that golden, crunchy exterior that makes grilled cheese irresistible.

Build the sandwiches:

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

Grill to golden perfection:

Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted completely.

Rest and serve:

Remove the sandwiches from the skillet and let them cool for a minute or two before slicing in half. This brief rest keeps the fillings from sliding out and makes the first bite even better.

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The first time I packed this for a picnic, I wrapped it in foil still warm from the pan. By the time we sat down by the lake, it had steamed itself into something even more delicious, the cheese re-melting slightly and everything melding together. My friend declared it the best picnic sandwich she'd ever had, and I didn't admit it was just leftovers I threw together that morning. Sometimes spontaneity is the best ingredient.

Choosing Your Bread

Sourdough is my go-to because the tanginess plays beautifully with the rich fillings and the crust gets incredibly crispy. Country white is softer and more neutral, letting the bacon and avocado shine without competing. I've also used thick-cut Texas toast when I wanted something extra indulgent, and it held up like a champ. Whatever you choose, make sure it's sturdy enough to support all the layers without falling apart. Avoid anything too soft or it'll turn to mush under the weight of the fillings.

Getting the Bacon Just Right

I learned the hard way that limp bacon ruins this sandwich, so I always cook it until it's legitimately crispy. If you're batch-cooking bacon ahead of time, you can reheat it in the oven for a few minutes to bring back the crunch. Thick-cut is non-negotiable for me because it gives you substantial bites instead of disintegrating into grease. Drain it well on paper towels and let it cool slightly before layering so it doesn't wilt the lettuce. If you're using turkey bacon, cook it a bit longer than you think you need to, it takes more time to crisp up.

Customizing Your Sandwich

This recipe is a fantastic base, but it loves a little creativity. I've added a smear of pesto on the inside for herby brightness, or a thin layer of mayo mixed with a dash of hot sauce for creamy heat. Swap the cheddar for pepper jack if you want a spicy kick, or use brie if you're feeling fancy. You can also add spinach instead of lettuce, or throw in pickled jalapeños for tang and crunch.

• Try spreading a thin layer of Dijon mustard on the bread before grilling for a sharp, tangy twist.
• Add a fried egg on top if you want to turn this into a breakfast-for-dinner situation.
• Use whole grain bread and turkey bacon to lighten it up without sacrificing flavor.

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This sandwich has gotten me through busy weeknights, lazy Sundays, and moments when I needed comfort in bread form. I hope it becomes one of those recipes you make without thinking, the kind that feels like a small celebration every time.

Recipe FAQs

→ Can I prepare this sandwich ahead of time?

It's best enjoyed fresh off the griddle for optimal crispness and cheese melt. However, you can prep ingredients in advance and assemble just before cooking.

→ What cheese works best for this sandwich?

Cheddar and Monterey Jack are excellent choices. You can also use gouda, havarti, or a combination for more complex flavor.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling the sandwich. A light squeeze of lemon juice can also help prevent oxidation if prepping slightly ahead.

→ Can I make this vegetarian?

Absolutely. Skip the bacon or substitute with smoked tempeh, coconut bacon, or additional vegetables like roasted red peppers for similar smokiness and texture.

→ What temperature should my pan be?

Medium-low heat works best to prevent burning the bread while allowing the cheese to melt completely. Cook 3-4 minutes per side until golden brown.

→ What condiments pair well with this sandwich?

Mayonnaise, pesto, garlic aioli, or a simple balsamic glaze complement the flavors beautifully. Apply thinly to avoid sogginess.