Avocado BLT Grilled Cheese

My kitchen smelled like Saturday mornings: butter hitting a hot pan, bacon crackling in waves. I was midway through what I thought would be an ordinary grilled cheese when I spotted a ripe avocado on the counter. One impulsive slice later, this sandwich became the thing I crave on lazy weekends. It's messy, indulgent, and completely worth the extra napkins.

I made this for my brother once after he came home from a long shift. He took one bite, looked at me, and said it was better than any diner sandwich he'd ever had. That might've been exhaustion talking, but I'll take it. Since then, it's become my go-to whenever someone needs feeding and I want to look like I tried harder than I actually did.

Ingredients

• 4 slices sourdough or country white bread: Sourdough adds a slight tang that balances the richness, but any sturdy bread works as long as it can hold up to all the fillings without going soggy.
• 2 tablespoons unsalted butter, softened: Softened butter spreads evenly and gives you that deep golden crust without burning, I learned this after tearing too many bread slices with cold butter.
• 4 slices cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, use what makes you happy or mix both for the best of both worlds.
• 4 slices thick-cut bacon: Thick-cut stays crispy and doesn't disappear into the sandwich, plus it gives you those satisfying salty bites in every mouthful.
• 1 ripe avocado, sliced: Ripe is key, it should yield gently to pressure but not be mushy, and it adds a creamy contrast that ties everything together.
• 1 medium tomato, sliced: Fresh tomato brings brightness and a little acidity to cut through all that richness, just make sure to pat it dry so it doesn't make the bread soggy.
• 2 leaves romaine or butter lettuce: Romaine has crunch, butter lettuce is tender, either one adds freshness and a little green to make you feel slightly virtuous.
• Salt and freshly ground black pepper, to taste: A pinch on the avocado and tomato wakes up their flavors and keeps the sandwich from tasting one-note.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and golden, then drain it on paper towels. The rendered fat will smell incredible, and you'll want to save some for another use if you're feeling ambitious.

Butter the bread:

Lightly butter one side of each bread slice with softened butter, making sure to get all the way to the edges. This is what creates that irresistible golden crust.

Build the sandwiches:

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

Grill to perfection:

Heat a large nonstick skillet or griddle over medium-low heat, place the sandwiches in, and cook until golden brown and the cheese is melted, about 3 to 4 minutes per side, pressing gently with a spatula. Medium-low is the secret, it gives the cheese time to melt without burning the bread.

Serve hot:

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

Save

There was a rainy Sunday when I made two of these and sat at the kitchen table with a friend who'd just had a rough week. We didn't say much, just ate and listened to the rain. That sandwich became a small bright spot in an otherwise gray day, and I think that's when I realized food doesn't have to be fancy to matter.

Choosing Your Bread

Sourdough is my favorite because the slight tang plays beautifully with the creamy avocado and salty bacon, but country white or even a good multigrain works if that's what you have. The key is structure, flimsy sandwich bread will fall apart under the weight of all these fillings. I once tried this with a soft brioche and it turned into a delicious mess, so learn from my mistakes and go sturdy.

Making It Your Own

A thin swipe of mayonnaise or pesto on the inside before you build the sandwich adds another layer of flavor without overwhelming anything. I've also swapped in turkey bacon when I wanted something a little lighter, and it still delivered that salty, crispy bite. If you're feeding a vegetarian, skip the bacon entirely and add a smear of sun-dried tomato spread or caramelized onions, it becomes a different sandwich but just as satisfying.

Serving and Storing

This sandwich is absolutely best eaten fresh, right when the cheese is still gooey and the bread is at peak crispness. Leftovers don't reheat well because the avocado browns and the lettuce wilts, so if you're meal prepping, cook the bacon ahead and assemble everything right before you grill. If you do have extra components, store them separately and build a fresh sandwich the next day.

• Serve with a handful of kettle chips or a simple green salad to balance the richness.
• If you're making this for a crowd, set up a little assembly station and let people build their own.
• A cold beer or iced tea is the perfect pairing, something crisp to cut through all that melted cheese and bacon.

Save

This sandwich never fails to make me smile, whether I'm eating it alone on a weeknight or sharing it with someone who needs a little comfort. It's proof that sometimes the best recipes are just happy accidents with whatever's in the fridge.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough or country white bread are ideal choices. They provide a sturdy structure to hold the fillings while developing a beautiful golden crust when grilled. You can also use whole wheat or ciabatta for variation.

→ How do I prevent the avocado from browning?

Add the avocado slices just before cooking the sandwich to minimize air exposure. You can also lightly brush the cut avocado with lemon or lime juice, which slows oxidation while adding subtle flavor.

→ Can I make this sandwich ahead of time?

It's best prepared fresh and cooked immediately for optimal texture and crispness. However, you can assemble all components separately and cook when ready. Add avocado right before grilling to prevent browning.

→ What temperature should the skillet be for cooking?

Use medium-low heat to allow the cheese to melt properly while the bread toasts. This prevents the outside from burning before the cheese melts. Medium heat works if you prefer faster cooking and a crispier exterior.

→ How can I customize this sandwich?

Add mayonnaise or pesto for extra flavor, substitute bacon with turkey bacon or vegetarian alternatives, include sprouts or caramelized onions, or swap cheese varieties. Adjust ingredients based on dietary preferences while maintaining the BLT essence.

→ Why is the sandwich pressed with a spatula during cooking?

Gentle pressing helps the cheese melt evenly and creates better contact between bread and the skillet for even golden browning. Avoid heavy pressure, which can squeeze out fillings. Light pressure is sufficient for optimal results.