Avocado BLT Grilled Cheese

The smell of bacon sizzling always pulls people into the kitchen, and when I started layering it into a grilled cheese with avocado, the crowd got even bigger. I wasn't planning to reinvent anything—I just had leftover BLT ingredients and a craving for something warm and melty. The avocado was a last-minute addition, and it turned out to be the best decision I made that week. That creamy richness against the crispy bacon and tangy cheese created something I couldn't stop thinking about. Now it's my go-to when I want comfort with a little extra something.

I made this for my neighbor once after she mentioned she'd never had avocado on a grilled cheese. She took one bite and immediately texted her sister a photo, which made me laugh because it's such a simple thing to get excited about. But that's the magic of this sandwich—it surprises people. The crispy edges of the bread, the gooey cheese pulling apart, the cool lettuce and tomato cutting through the richness—it all just clicks. I've made it dozens of times since, and it never gets old.

Ingredients

• Sourdough or country white bread: A sturdy bread with good structure is key here because it holds up to all the fillings and gets beautifully golden when grilled, sourdough adds a slight tang that complements the richness.
• Unsalted butter, softened: Softened butter spreads easily and creates that perfectly crisp, golden crust without tearing the bread, and using unsalted lets you control the seasoning.
• Cheddar or Monterey Jack cheese: Both melt beautifully and bring either sharpness or creaminess, I often use a mix of both for the best of both worlds.
• Thick-cut bacon: Thick-cut gives you more texture and flavor, and it stays crispy even after you pile everything on top of it.
• Ripe avocado, sliced: It must be ripe or it won't spread the creamy magic through every bite, and a squeeze of lime on the slices keeps them from browning if you're prepping ahead.
• Medium tomato, sliced: Fresh tomato adds juiciness and a hint of acidity that balances all the richness, just make sure to blot the slices dry so they don't make the bread soggy.
• Romaine or butter lettuce: Lettuce gives a crisp, fresh bite and a little color, butter lettuce is more delicate but romaine holds up better to the heat.
• Salt and freshly ground black pepper: A pinch on the avocado and tomato wakes up their flavors and ties everything together.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's crispy and golden, then drain it on paper towels. The rendered fat left behind can be saved for another use or wiped away before you start grilling the sandwiches.

Butter the bread:

Spread softened butter evenly on one side of each slice of bread, making sure to go all the way to the edges. This ensures every part of the bread gets that golden, crispy crust.

Build the sandwiches:

Place two slices of bread buttered side down on your work surface, then layer each with cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with a pinch of 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 the pan, cooking for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted, pressing gently with a spatula. Low and slow is the secret to melting the cheese without burning the bread.

Rest and serve:

Remove the sandwiches from the skillet and let them cool for a minute or two before slicing in half. This gives the cheese a moment to set so it doesn't all spill out when you cut into it.

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One Saturday morning I made these for brunch and served them with a pile of sweet potato fries, and my friend declared it the best hangover food she'd ever had. I'm not sure if that's a compliment to the recipe or just proof that melted cheese fixes everything, but either way, I'll take it. There's something about the combination of hot and cold, crispy and creamy, that makes this sandwich feel like a hug. It's become my favorite thing to make when I want something familiar but a little bit special.

Choosing Your Bread

I've tried this sandwich on everything from whole wheat to ciabatta, and while it works on just about anything, sourdough is my favorite because of that slight tang and sturdy crumb. Country white is a close second if you want something softer and more neutral. Avoid bread that's too thin or airy, like sandwich bread, because it won't hold up to all the fillings and can get floppy. A good bread should have enough structure to stay crisp on the outside while supporting the layers inside. If you're using a bakery loaf, slice it about half an inch thick for the best results.

Making It Your Own

This sandwich is endlessly adaptable, and I've played around with it more times than I can count. Sometimes I add a smear of pesto or garlic aioli on the inside for extra flavor, or swap the cheddar for pepper jack if I want a little heat. Turkey bacon works well if you're avoiding pork, and I've even made a vegetarian version with tempeh bacon that was surprisingly good. You can also add a fried egg on top if you want to turn it into breakfast, or throw in some pickled jalapeños for a tangy kick. The base recipe is solid, but it's really just a starting point.

Serving and Storing

This sandwich is absolutely best eaten fresh, right off the skillet while the cheese is still gooey and the bread is crispy. If you need to make it ahead, you can prep the bacon and slice your vegetables in advance, but don't assemble or grill the sandwich until you're ready to eat. Leftovers don't reheat well because the lettuce wilts and the avocado can brown, but if you must, remove the lettuce and avocado, then reheat the sandwich in a skillet over low heat. I usually just make these to order, since they come together so quickly anyway.

• Serve with a handful of chips, a simple side salad, or sweet potato fries for a complete meal.
• If you're feeding a crowd, you can cook multiple sandwiches on a large griddle or in batches.
• Always let the sandwich rest for a minute after grilling so the cheese sets and doesn't spill out when you slice it.

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There's nothing fancy about this sandwich, but it always feels like a treat. Whether you're making it for yourself on a lazy Sunday or for someone you want to impress with minimal effort, it delivers every single time.

Recipe FAQs

→ What type of bread works best for this sandwich?

Sourdough or country white bread are ideal choices. Sourdough adds a subtle tanginess that complements the creamy avocado and salty bacon, while country white bread provides a softer, more traditional texture. Choose bread that's sturdy enough to hold the fillings without falling apart.

→ How do I prevent the avocado from browning?

Slice the avocado just before assembling the sandwich to minimize oxidation. If preparing ahead, store avocado slices in an airtight container with plastic wrap pressed directly onto the surface. You can also toss them lightly with lemon or lime juice, which slows browning while adding a complementary flavor.

→ Can I make this sandwich vegetarian?

Absolutely. Omit the bacon and consider adding smoked tempeh, coconut bacon, or additional vegetables like roasted tomatoes or caramelized onions for depth. The cheese, avocado, and lettuce still provide rich, satisfying flavors. You may also add crispy fried onions or mushrooms for textural contrast.

→ What's the best cooking temperature for melting the cheese?

Use medium-low heat to ensure the cheese melts completely before the bread browns too much. This prevents burning the exterior while allowing the interior to reach the perfect gooey consistency. If needed, cover the skillet briefly to trap steam and speed up melting without overcooking the bread.

→ How do I get a perfectly crispy exterior?

Apply softened butter generously to the outer sides of the bread before cooking. Use medium-low heat and press gently with a spatula during cooking to maintain even contact with the skillet. Cooking for 3-4 minutes per side achieves that golden-brown crust while keeping the cheese melted inside.

→ What condiments pair well with this sandwich?

Mayonnaise, pesto, or aioli complement the rich ingredients beautifully. A thin spread of pesto adds herbal notes, while mayo provides creamy richness. Some prefer a touch of mustard for acidity. Apply condiments lightly to avoid making the sandwich soggy.