Save to Pinterest The smell of bacon sizzling in the morning has a way of pulling people out of bed faster than any alarm clock. I was frying up a few strips one Saturday when I realized I had leftover avocado from taco night and a block of cheddar begging to be used. Instead of making the usual BLT, I grabbed the butter and decided to turn the whole thing into a grilled cheese. That first bite, with the warm avocado melting into the gooey cheese and the bacon still crackling with heat, made me wonder why I'd ever kept them separate.
I made this for my sister once after she'd had a rough week at work. She sat at my kitchen counter, quiet and tired, and I slid the plate over without saying much. Halfway through the sandwich, she looked up and said it tasted like comfort in bread form. That's when I knew this wasn't just a recipe, it was a reset button for bad days.
Ingredients
- Sourdough or country white bread: The sturdy structure holds up to all the fillings without getting soggy, and the slight tang of sourdough adds a nice contrast to the richness.
- Unsalted butter, softened: Softened butter spreads evenly and creates that golden, crispy crust we're after without tearing the bread.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack brings creaminess, either one melts beautifully and binds everything together.
- Thick-cut bacon: Thick slices stay crispy longer and give you that satisfying crunch against the soft avocado and melted cheese.
- Ripe avocado, sliced: A ripe avocado should yield slightly to pressure, it adds a buttery texture that feels luxurious without any extra effort.
- Medium tomato, sliced: Fresh tomato brings brightness and a little acidity to cut through the fat, just make sure to pat it dry so it doesn't make the bread soggy.
- Romaine or butter lettuce: Adds a cool, crisp contrast to the warm, melty center, and romaine holds up better to heat than delicate greens.
- Salt and freshly ground black pepper: A light seasoning 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, flipping occasionally so it cooks evenly. Drain on paper towels to remove excess grease.
- Butter the bread:
- Spread softened butter on one side of each slice of bread, making sure to go all the way to the edges. This is what gives you that even, golden crust.
- Build the sandwiches:
- Place two slices buttered side down on a clean surface, then layer each with cheese, bacon, lettuce, tomato, and avocado. Season the avocado and tomato with a pinch of salt and pepper, then top with another slice of cheese and the remaining bread, buttered side up.
- Grill until golden:
- Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in the pan. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden and the cheese has melted into all the layers.
- Rest and serve:
- Remove the sandwiches from the skillet and let them rest for a minute or two so the cheese sets slightly. Slice in half and serve while they're still warm and gooey.
Save to Pinterest There's something about cutting into a grilled cheese and watching the cheese stretch between the halves that never gets old. I've made this sandwich on lazy Sunday mornings, after long hikes, and once at midnight when nothing else sounded right. Every time, it delivers that same little spark of happiness that makes you close your eyes on the first bite.
Choosing Your Bread
Sourdough is my go-to because it has the structure and flavor to stand up to all the fillings, but a good country white or even a seeded multigrain works just as well. Avoid anything too soft or airy, it'll fall apart under the weight of the bacon and avocado. I learned this the hard way with a fluffy sandwich bread that turned into a mushy mess halfway through cooking.
Getting the Avocado Right
The avocado should be ripe but not overripe, you want it to slice cleanly without turning into mush. If it's too firm, it won't soften enough in the pan and you'll lose that creamy contrast. I like to prep my avocado just before I start building the sandwich so it doesn't brown, though a squeeze of lemon juice helps if you need to buy a few extra minutes.
Finishing Touches
A swipe of mayonnaise or pesto on the inside before you build the sandwich can add an extra layer of flavor, and it's one of those little tweaks that makes people ask what your secret is. If you want a bit of heat, a few dashes of hot sauce or a smear of spicy aioli works wonders. You can also swap the bacon for turkey bacon or a plant-based option and still get a satisfying result.
- Press gently with the spatula while grilling to help the cheese melt into all the layers without squashing the sandwich flat.
- Let the sandwich rest for a minute after cooking so the cheese sets slightly and doesn't all slide out when you cut it.
- Serve with a handful of chips or a simple green salad to balance out the richness.
Save to Pinterest This sandwich has a way of turning an ordinary afternoon into something worth savoring. Make it once, and I promise it'll become part of your regular rotation.
Recipe FAQs
- → What type of cheese works best?
Cheddar and Monterey Jack are ideal choices for melting and flavor. You can also use Gruyère for a nuttier profile or American cheese for maximum creaminess. Avoid hard cheeses like Parmesan that won't melt smoothly.
- → How do I keep the avocado from browning?
Slice the avocado just before assembling the sandwich. If preparing ahead, keep the pit in the unused half and wrap tightly in plastic wrap. A light squeeze of lemon juice on the slices also prevents oxidation.
- → Can I make this vegetarian?
Absolutely. Omit the bacon and add extra layers of tomato, lettuce, or roasted vegetables like red pepper or caramelized onions for depth. Smoked paprika in the butter adds a bacon-like smokiness without meat.
- → What temperature should the skillet be?
Medium-low heat is essential to melt the cheese without burning the bread. If your heat is too high, the exterior browns before the interior cheese melts. Aim for about 3-4 minutes per side.
- → How do I achieve perfectly melted cheese?
Butter both sides of the bread and place the sandwich butter-side down first. Cover the skillet with a lid or tent with foil to trap steam, which accelerates melting. Gently press with a spatula to ensure cheese contact with the bread.
- → What bread pairs well with this sandwich?
Sourdough and country white bread are excellent choices. You can also use ciabatta, focaccia, or brioche. Avoid thin sandwich bread, which tends to fall apart; choose sturdy bread that can support the toppings.