Avocado BLT Grilled Cheese

The smell of bacon frying always makes my kitchen feel like Saturday morning, even on a Tuesday. I threw this together one afternoon when the fridge was half-empty and my neighbor dropped by unexpectedly. What started as a desperate attempt to look like I had my life together turned into something we both devoured in under five minutes. The avocado was a last-second decision, but it made everything creamy and rich in a way I didn't see coming. Now it's the sandwich I make when I want to feel like I'm treating myself without actually leaving the house.

I made this for my sister after she had a long week, and she didn't say a word until she finished the whole thing. She just looked at me and said, that's the best grilled cheese I've ever had, and I knew I'd struck gold. We sat on the porch with paper towels in our laps because the butter dripped everywhere, and we didn't care. It became our thing after that, the sandwich we made when life felt heavy and we needed something good. Sometimes the simplest meals end up meaning the most.

Ingredients

• Sourdough or country white bread: The sturdy texture holds up to all the fillings without getting soggy, and it crisps up beautifully when you butter and grill it.
• Unsalted butter, softened: Soft butter spreads evenly across the bread without tearing it, and it gives you that golden, crispy exterior everyone craves.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and either one creates that gooey center that makes grilled cheese irresistible.
• Thick-cut bacon: The thicker slices stay crispy and don't shrivel up, giving you meaty, smoky flavor in every bite.
• Ripe avocado, sliced: A ripe avocado should yield slightly to pressure, it adds a creamy richness that ties all the other flavors together.
• Medium tomato, sliced: Fresh tomato adds acidity and juiciness that cuts through the richness of the cheese and bacon.
• Romaine or butter lettuce: Crisp lettuce gives you a fresh crunch and a little green to balance out all the indulgence.
• Salt and freshly ground black pepper: Seasoning the avocado and tomato makes a huge difference, it wakes up their flavors and keeps the sandwich from tasting flat.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and browned, flipping occasionally so it cooks evenly. Drain it on paper towels to remove excess grease.

Butter the bread:

Spread softened butter on one side of each bread slice, making sure to go all the way to the edges. This is what creates that golden, crunchy crust.

Build the sandwiches:

Place two slices of bread buttered side down, then layer on cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with salt and pepper. 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, cooking for 3 to 4 minutes per side until golden and the cheese melts. Press gently with a spatula to help everything meld together.

Serve warm:

Remove from the skillet, let the sandwiches rest for a minute or two so the cheese sets slightly, then slice in half and serve immediately. The first bite is always the best.

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The first time I served this to friends, I was worried it was too simple to be impressive. But watching them pick up the halves and see the layers ooze and drip, then hearing the silence as they chewed, I realized sometimes the best dishes are the ones that don't try too hard. One friend said it tasted like comfort and nostalgia in one bite, and I couldn't have said it better. Food doesn't have to be fancy to make people happy, it just has to be good.

Choosing Your Bread

Sourdough is my favorite because the slight tang complements the richness of the avocado and cheese, plus it holds its structure under heat. Country white is softer and more neutral, which lets the fillings shine if you want a milder base. Avoid thin sandwich bread, it gets soggy and falls apart under the weight of all these toppings. A sturdy, thick-cut slice is your friend here. I've also tried this on rye, and it was delicious in a completely different way, earthier and more robust.

Getting the Bacon Right

I used to cook bacon on high heat thinking it would be faster, but it always came out unevenly cooked, chewy in some spots and burnt in others. Medium heat gives the fat time to render out slowly, leaving you with evenly crispy strips that aren't greasy. Thick-cut bacon is worth it here because it doesn't shrink down to nothing and it adds real texture. If you want to save time, you can bake the bacon in the oven at 400 degrees for about 15 minutes, and it comes out perfectly flat and crispy every time. I do that now when I'm making multiple sandwiches at once.

Making It Your Own

Once you've made this a few times, it's easy to start experimenting. I've added a thin swipe of pesto on the inside, and it brought a garlicky, herby brightness that was incredible. A little sriracha mayo gives it a spicy kick if you like heat. You can swap the bacon for turkey bacon or even crispy mushrooms if you want a lighter or vegetarian version. Some people love adding a fried egg, and honestly, I can't argue with that.

• Try a mix of cheeses like sharp cheddar and creamy brie for more complexity.
• Add a handful of arugula instead of lettuce for a peppery bite.
• Use heirloom tomatoes in the summer when they're at their peak, the flavor difference is stunning.

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This sandwich has become my go-to when I want something that feels special but doesn't require much effort or planning. It's proof that you don't need a long ingredient list or fancy techniques to make something people remember.

Recipe FAQs

→ How do I prevent the avocado from browning?

Add the avocado slices just before assembling the sandwich to minimize exposure to air. You can also lightly squeeze a bit of lemon juice on the avocado to slow oxidation.

→ What's the best way to cook bacon for this sandwich?

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels to remove excess grease before layering into your sandwich.

→ Can I make this sandwich vegetarian?

Yes, simply omit the bacon or replace it with a vegetarian bacon alternative. The avocado, cheese, lettuce, and tomato provide plenty of flavor and texture on their own.

→ What bread works best for this sandwich?

Sourdough and country white bread are ideal choices, but any sturdy bread that toasts well will work. Avoid thin sandwich bread as it may get soggy.

→ How do I get the cheese to melt evenly?

Use medium-low heat and cook for 3-4 minutes per side. Gently press the sandwich with a spatula and cover the skillet with a lid if the cheese isn't melting fast enough.

→ Can I add condiments to this sandwich?

Absolutely. A thin spread of mayonnaise, pesto, or aioli complements the flavors beautifully. Apply condiments to the butter before toasting for best results.