Pin it My neighbor showed up at my door one Saturday holding a bag of avocados from her tree, and I had leftover bacon in the fridge already calling my name. I'd been making regular grilled cheese all week for my kids, but that morning I decided to throw everything together, BLT style, and see what happened. The avocado got all warm and creamy against the melted cheddar, and the bacon stayed crispy enough to give each bite a satisfying crunch. It was one of those happy accidents that immediately became a weekend tradition. Now every time I make it, I think about how the best recipes sometimes come from using up what you have on hand.
I made this for my brother when he came to visit last spring, and he ate both sandwiches before I could even sit down. He kept talking about how the avocado didn't get mushy like he expected, and how the sourdough held up to all the fillings without falling apart. We ended up making another round that same afternoon, standing at the stove and flipping them together while catching up on months of missed conversations. It's funny how a sandwich can turn into an event when the flavors are this satisfying.
Ingredients
- Sourdough or country white bread: The slight tang of sourdough plays beautifully with the richness of the cheese and bacon, and it gets perfectly golden and crispy without burning.
- Unsalted butter, softened: Softened butter spreads evenly and creates that bakery style crust, make sure it is soft or you will tear the bread trying to spread it.
- Cheddar or Monterey Jack cheese: Cheddar gives you sharp, bold flavor, while Monterey Jack melts like a dream and keeps things mild and creamy.
- Thick cut bacon: Thick cut stays crispier inside the sandwich and gives you more meaty flavor in each bite, thin bacon can get lost among the other ingredients.
- Ripe avocado, sliced: A perfectly ripe avocado should yield slightly to gentle pressure, too firm and it will not get creamy, too soft and it turns to mush.
- Medium tomato, sliced: I like using tomatoes that are ripe but still firm so they do not make the bread soggy, and I often pat them dry with a paper towel first.
- Romaine or butter lettuce: Romaine gives crunch, butter lettuce gives tenderness, both add a fresh contrast to all the rich, warm ingredients.
- Salt and freshly ground black pepper: Seasoning the avocado and tomato directly makes all the difference, it wakes up their flavor and balances the richness of the cheese and bacon.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it is deeply golden and crispy, then drain it on paper towels. I like to pour off some of the fat halfway through so the bacon crisps evenly instead of frying too hard on the edges.
- Butter the bread:
- Spread softened butter on one side of each slice, going all the way to the edges so every bite gets that golden crust. If your butter is too cold, let it sit out for a few minutes or you will end up tearing the bread.
- Build the sandwiches:
- Place two slices buttered side down, then layer with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with salt and pepper. Top with more cheese and the remaining bread slices, buttered side up, the double cheese layer helps everything melt together and stay put.
- Grill low and slow:
- Heat a large nonstick skillet or griddle over medium low and cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until golden and the cheese is fully melted. Low heat is the secret, it gives the cheese time to melt without burning the bread.
- Rest and serve:
- Remove from the skillet and let the sandwiches rest for a minute or two before slicing in half. This keeps the fillings from sliding out and gives the cheese a chance to set just enough.
Pin it One rainy Tuesday, I made this for lunch and sat by the window with a cup of coffee, watching the water run down the glass. The combination of warm, melty cheese and cool, creamy avocado felt like exactly what I needed, something comforting but not too heavy. It is one of those meals that feels like a treat even when you are eating it alone, and it reminded me that taking care of yourself can be as simple as making a really good sandwich.
Choosing Your Bread
Sourdough is my top choice because it has structure and flavor, but I have also used thick cut white bread, whole wheat, and even rye when I wanted something a little more earthy. The key is to pick something sturdy enough to hold all the fillings without getting soggy or falling apart when you flip it. Avoid thin sandwich bread, it just cannot handle the weight and moisture of the avocado and tomato. If your bread is a day or two old, even better, it will crisp up beautifully and absorb less butter.
Making It Your Own
I have swapped the bacon for turkey bacon when I wanted something a little lighter, and I have added a thin smear of pesto on the inside for a punch of herby flavor. My friend likes to use pepper jack cheese for a spicy kick, and another time I added a drizzle of balsamic glaze over the tomatoes, which was surprisingly incredible. You can also use a smashed avocado mixed with a little lime juice and salt instead of slices if you want more of a spread. The sandwich is flexible, so do not be afraid to experiment based on what you have or what sounds good.
Serving and Storing
This sandwich is best served immediately while the bread is still crispy and the cheese is gooey. I like to pair it with a handful of kettle cooked chips, a small side salad, or even just a pickle for something tangy and crunchy on the side. If you somehow have leftovers, which is rare, you can wrap them tightly and refrigerate, but know that reheating will not bring back that fresh crispness. If you must reheat, use a skillet over low heat rather than the microwave, which will make everything soggy and sad.
- Serve with crispy chips, a light salad, or pickles for balance.
- Eat right away for the best texture and flavor.
- Reheat gently in a skillet if needed, never the microwave.
Pin it This sandwich has become one of those reliable favorites I turn to when I want something that feels special but does not require much thought or effort. Whether you are feeding yourself on a quiet afternoon or impressing someone who stopped by unexpectedly, it delivers every single time.
Common Questions
- → What type of bread works best for this sandwich?
Sourdough or country white bread are ideal choices as they provide sturdy structure and great flavor. You can also use brioche for extra richness or whole wheat for a nuttier taste.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembly and add it last before cooking. You can lightly brush the cut surfaces with lemon juice to slow oxidation if preparing ahead.
- → Can I make this ahead of time?
Assemble the sandwich completely and refrigerate for up to 2 hours before cooking. Cook from cold, allowing an extra 1-2 minutes per side for the cheese to melt properly.
- → What cheese melts best for this sandwich?
Cheddar and Monterey Jack are excellent choices. Other good options include provolone, Gruyère, or a combination of cheeses for deeper flavor complexity.
- → How do I get a perfectly golden crust?
Use medium-low heat and cook for 3-4 minutes per side, pressing gently with a spatula to ensure even contact with the skillet. Don't rush the cooking process for best results.
- → What are good additions to customize this sandwich?
Mayo, pesto, or aioli add creamy richness. Jalapeños, red onion, or sprouts provide crunch. Turkey bacon or plant-based alternatives work for dietary variations.