Avocado BLT Grilled Cheese

There was a Tuesday last spring when I had a perfect avocado, leftover bacon in the fridge, and zero patience for anything complicated. I stood there staring at my panini press gathering dust and thought, why not just make a grilled cheese that tastes like summer? The butter hit the pan, the bacon crisped up again, and suddenly I was layering everything I loved between two slices of sourdough. That first bite, with the cheese still stretching and the avocado cool against the warm bread, made me wonder why I'd ever settled for plain grilled cheese again.

I made this for my sister one afternoon when she showed up unannounced and hungry. She took one look at the golden crust and said it looked too fancy for a random Wednesday. Then she bit into it and got quiet for a solid minute, which is how I knew it was good. We ended up sitting on the porch with our sandwiches and iced tea, talking about nothing important, and I realized this is the kind of food that makes people want to stay a little longer.

Ingredients

• Sourdough or country white bread: The sturdiness matters here because soft sandwich bread will get soggy under all these toppings, and sourdough gives you that perfect crisp-chewy contrast.
• Unsalted butter, softened: Softened butter spreads without tearing the bread, and it browns more evenly than oil, giving you that deep golden color and nutty flavor.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and either way you need something that gets gooey without being greasy.
• Thick-cut bacon: Thin bacon gets lost in here, but thick-cut stays crispy and smoky even after the sandwich is assembled.
• Ripe avocado, sliced: It has to be ripe enough to slice cleanly but not so soft it turns to mush when you press the sandwich, look for one that gives just a little when you squeeze it.
• Medium tomato, sliced: A firm tomato with good flavor adds freshness without making the bread soggy, and I always pat the slices dry with a paper towel first.
• Romaine or butter lettuce: Romaine gives crunch, butter lettuce gives softness, both stay crisp better than iceberg under heat.
• Salt and freshly ground black pepper: Just a pinch on the tomato and avocado wakes everything up and keeps it from 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. Let it cool slightly so it does not wilt the lettuce when you build the sandwich.

Butter the bread:

Spread softened butter evenly on one side of each slice of bread, all the way to the edges. This is what gives you that golden, crispy crust that holds everything together.

Build the sandwiches:

Place two slices buttered side down on a clean surface, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with a little salt and pepper. Top with another slice of cheese and the remaining bread, buttered side up, pressing gently to help it all stick.

Grill until golden:

Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in the pan, cooking until the bottom is golden brown and the cheese starts to melt, about 3 to 4 minutes. Flip carefully with a spatula, press gently, and cook the other side until equally golden and the cheese is fully melted.

Rest and serve:

Remove the sandwiches from the skillet and let them cool for 1 to 2 minutes so the cheese sets slightly and the avocado does not squish out when you cut. Slice in half and serve immediately while the bread is still crispy.

Save

The first time I made this for a friend who swore she did not like avocado, she ate the whole thing without realizing what she was tasting. When I told her afterward, she just laughed and said maybe she had been wrong about avocados all along. It is funny how the right combination can change your mind about an ingredient, and how a sandwich can become the thing someone remembers about an ordinary afternoon.

Choosing Your Bread

I have tried this with a lot of different breads, and the texture of the loaf matters more than you might think. Sourdough holds up beautifully and adds a slight tang that balances the richness of the avocado and cheese. Country white or a sturdy bakery loaf works just as well, but avoid anything too soft or it will collapse under the weight of the fillings. If you are feeling adventurous, a seeded multigrain adds a nice nutty crunch, though it can compete with the bacon if it is too assertive.

Getting the Cheese Right

Cheddar is my go-to because it has enough sharpness to cut through the creaminess of the avocado, but Monterey Jack melts smoother and makes those perfect cheese pulls when you bite in. I have also used a combination of both, one slice of each per sandwich, and that might be my favorite version. Whatever you choose, make sure it is a cheese that melts well and has enough flavor to hold its own against the bacon and avocado.

Variations and Swaps

This sandwich is forgiving and takes well to substitutions depending on what you have or what you are in the mood for. I have swapped turkey bacon in when I wanted something a little lighter, and it still delivers that smoky, salty bite. A swipe of pesto or garlic aioli on the inside of the bread before you build the sandwich adds another layer of flavor, and a few arugula leaves in place of the lettuce give it a peppery kick.

• Try adding a fried egg on top for a breakfast version that will keep you full until dinner.
• Swap the tomato for roasted red peppers if you want something sweeter and less watery.
• Use whole grain mustard instead of mayo for a tangy contrast that cuts through the richness.

Save

This is the kind of sandwich that makes you feel like you are taking care of yourself, even on the days when cooking feels like too much. It is quick, it is satisfying, and it tastes like you put in way more effort than you actually did.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough and country white bread are ideal choices as they hold up well to buttering and grilling while maintaining a crispy exterior. Thicker bread slices prevent the sandwich from becoming soggy and help contain the fillings. You can also use brioche or ciabatta for variations in flavor and texture.

→ How do I prevent the cheese from leaking out?

Place the cheese slices directly against the bread on both sides before adding other ingredients. This creates a moisture barrier that helps contain the fillings. Additionally, avoid overfilling and ensure your avocado slices are relatively thin so they don't add excess weight to the sandwich.

→ Can I make this sandwich ahead of time?

It's best to assemble and cook immediately before serving for optimal crispness and melted cheese. However, you can prepare ingredients ahead by cooking and cooling the bacon, slicing vegetables, and having everything ready for quick assembly. The assembled uncooked sandwich doesn't hold well for extended periods as the bread absorbs moisture.

→ What are some flavor variations I can try?

Add mayonnaise, pesto, or sriracha for extra flavor depth. Consider using different cheese varieties like Swiss or pepper jack for varying heat and taste. Crispy onions, fresh herbs like basil or cilantro, or even a fried egg can elevate the sandwich. For vegetarians, turkey bacon or plant-based bacon alternatives work wonderfully.

→ Why is medium-low heat important for cooking?

Medium-low heat allows the cheese to melt gradually and evenly while the bread toasts to golden brown without burning. High heat crisps the exterior too quickly before the interior cheese melts fully, resulting in cold cheese in the center. Patience ensures a perfectly cooked sandwich with melted, gooey cheese throughout.

→ How do I know when the bacon is perfectly crispy?

Cook bacon until the edges begin to curl and the surface is deeply browned but not blackened. The residual heat continues cooking it after removal from the skillet. Draining on paper towels absorbs excess grease while maintaining crispness, ensuring the bacon stays crunchy once layered in the sandwich.