Avocado BLT Grilled Cheese

Some mornings call for coffee and toast. Other mornings demand something bold enough to match your ambition. I was staring into the fridge one Saturday, bacon already sizzling, when I spotted a ripe avocado wedged behind the milk. The tomato on the counter was perfect, the lettuce still crisp. Instead of making a BLT or a plain grilled cheese, I built both at once, layering everything between buttery sourdough. That first bite, with the cheese pulling and the bacon crunching, made me wonder why I'd ever kept them separate.

I made this for my brother once after he'd been up all night finishing a project. He sat at the kitchen counter, half asleep, and took a bite without saying a word. Then he looked up at me and said, this is the best thing you've ever made, which wasn't true, but I understood what he meant. Sometimes a sandwich can feel like a small rescue.

Ingredients

• Sourdough or country white bread: Sourdough adds a tangy backbone that stands up to all the rich fillings, while country white keeps things mild and buttery.
• Unsalted butter, softened: Soft butter spreads evenly without tearing the bread and gives you that golden, crispy crust when it hits the heat.
• Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, or use both if you can't decide.
• Thick cut bacon: The thicker the slice, the more texture you get, and it holds up better against all the other layers.
• Ripe avocado, sliced: A ripe avocado should yield slightly to pressure but not feel mushy, and it adds a cool, creamy contrast to everything else.
• Medium tomato, sliced: Choose a firm tomato so the slices don't make the bread soggy, and blot them lightly with a paper towel if they seem too juicy.
• Romaine or butter lettuce: Romaine gives you crunch, butter lettuce gives you softness, either one keeps the sandwich from feeling too heavy.
• Salt and freshly ground black pepper: A little seasoning on the avocado and tomato wakes up their flavor and ties everything together.

Instructions

Cook the bacon:

Lay the bacon in a cold skillet, then turn the heat to medium and let it slowly render and crisp, flipping occasionally. Drain it on paper towels so it stays crunchy and doesn't make the sandwich greasy.

Butter the bread:

Spread soft butter on one side of each slice, all the way to the edges. This is what turns plain bread into a golden, crackling shell.

Build the sandwiches:

Place two slices buttered side down, then layer cheese, bacon, lettuce, tomato, and avocado on each. Season the avocado and tomato with salt and pepper, add another slice of cheese, then cap with the remaining bread, buttered side up.

Grill low and slow:

Heat your skillet over medium low, place the sandwiches in, and cook until the bottom is deeply golden, about three to four minutes. Flip carefully, press gently with the spatula, and cook the other side until the cheese is fully melted.

Rest and serve:

Let the sandwiches sit for a minute or two so the cheese sets slightly and nothing slides out when you cut them. Slice in half and serve while still warm.

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The first time I served this to friends, one of them said it tasted like summer and comfort had a baby. We were sitting on the back porch with iced tea, and everyone went quiet for a few minutes, which is the highest compliment a sandwich can get. That's when I knew it wasn't just lunch, it was the kind of recipe you text people about later.

Choosing Your Bread

Sourdough is my go to because the tang cuts through the richness and the crust crisps up beautifully. If you want something softer and more neutral, country white or a good bakery sandwich loaf works just as well. Avoid anything too airy or thin, you need bread with enough structure to hold all these fillings without collapsing.

Getting the Cheese Right

Sharp cheddar gives you flavor, Monterey Jack gives you melt. I like using one slice of each per sandwich so you get both. If you're feeling fancy, a little smoked gouda or pepper jack can add another layer of interest without overwhelming the vegetables and bacon.

Serving and Storing

This sandwich is best eaten immediately, while the bread is still crisp and the cheese is gooey. If you need to make it ahead, assemble everything except the avocado and keep it wrapped in the fridge, then add the avocado and grill just before serving. Leftovers don't reheat well because the lettuce wilts and the bread gets soggy, so plan to eat what you make.

• Serve with sweet potato fries, a simple green salad, or tomato soup for dipping.
• If you want to make it lighter, use one slice of cheese instead of two and skip the butter on the inside.
• Add a thin layer of pesto or garlic aioli before grilling for an extra flavor boost.

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This sandwich doesn't need much fanfare or plating. Just cut it in half, let the steam rise, and enjoy the way all those flavors come together in one messy, delicious bite.

Recipe Questions & Answers

→ What type of bread works best for this sandwich?

Sourdough or country white bread are recommended for their sturdy texture and ability to hold up to the moist fillings. The bread should be thick enough to support the cheese, bacon, and avocado without falling apart.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling the sandwich to minimize oxidation. You can also lightly squeeze fresh lemon juice over the slices, which adds brightness and prevents browning while complementing the flavors.

→ Can I make this sandwich ahead of time?

For best results, assemble and cook the sandwich fresh. However, you can prep ingredients in advance by cooking the bacon and slicing vegetables. Store everything separately in the refrigerator until ready to assemble and cook.

→ What cheese melts best for this sandwich?

Cheddar and Monterey Jack both melt beautifully and complement the BLT flavors. Other good options include Swiss, provolone, or a blend of cheeses. Avoid low-moisture cheeses that don't melt as readily.

→ How do I achieve a perfectly golden exterior?

Use medium-low heat and butter the outside of the bread generously. Cook for 3-4 minutes per side, pressing gently with a spatula to ensure even contact with the skillet and promote cheese melting and browning.

→ Can I make this vegetarian?

Yes, simply omit the bacon or substitute it with vegetarian bacon, tempeh bacon, or smoked tofu. You may want to add extra avocado, roasted red peppers, or caramelized onions for additional depth and richness.