Save My kitchen smelled like a diner on a Sunday morning when I assembled this sandwich for the first time, bacon grease still popping faintly in the pan. I had leftover avocado going soft on the counter and a craving that wouldnt quit. The idea came together fast: what if a BLT and grilled cheese stopped being polite and started getting real? That first bite, with the cheese pulling in strings and the avocado going creamy against the crunch, made me wonder why Id ever kept them apart.
I made this for my sister on a rainy afternoon when she showed up unannounced and starving. She took one look at the stack of ingredients and said it was too much for a sandwich. Then she ate both halves of hers and half of mine. Now every time she visits, she asks if I have bacon and avocado, and I know exactly what shes after.
Ingredients
- Sourdough or country white bread: The foundation here matters because you need bread sturdy enough to hold all the layers without going soggy, and sourdough adds a subtle tang that plays beautifully with the butter.
- Unsalted butter, softened: Softened butter spreads evenly and crisps up the bread into that golden, crackly shell we are chasing.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack brings melt, and either one glues this whole sandwich together with creamy, gooey magic.
- Thick cut bacon: You want bacon with some heft so it holds its crispness and does not disappear under the avocado and tomato.
- Ripe avocado, sliced: A ripe avocado should yield gently when you press it, and it adds a buttery coolness that balances the salt and heat.
- Medium tomato, sliced: Fresh tomato brings acidity and juice, cutting through the richness and adding a pop of brightness.
- Romaine or butter lettuce: Crisp lettuce gives you that fresh crunch and a little greenery to keep things from feeling too heavy.
- Salt and freshly ground black pepper: A pinch on the avocado and tomato wakes up their flavor and ties everything together.
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. This step fills the kitchen with that irresistible smell and gives you the crunchy, salty backbone of the sandwich.
- Butter the bread:
- Lightly butter one side of each bread slice with softened butter. This is the side that will hit the pan and turn golden, so spread it all the way to the edges.
- Build the sandwiches:
- Place two bread slices buttered side down on a clean surface, then layer each with a slice of cheese, bacon, lettuce, tomato, and avocado. Season the avocado and tomato with a pinch of salt and pepper, top with the remaining cheese, and finish with the remaining bread slices buttered side up.
- Grill low and slow:
- Heat a large nonstick skillet or griddle over medium low heat, place the sandwiches in, and cook until golden brown and the cheese is melted, about 3 to 4 minutes per side. Press gently with a spatula to help everything meld together without squashing the layers.
- Rest and serve:
- Remove the sandwiches from the skillet, let them cool for 1 to 2 minutes so the cheese sets just enough, then slice in half and serve immediately. That brief rest keeps the fillings from sliding out when you bite in.
Save One evening I made this after a long day and sat on the back steps with the sandwich in one hand and a cold drink in the other. The sun was low, the bread was still warm, and for a few minutes everything felt simple and exactly right. That is what this sandwich does: it does not ask much, but it gives back in comfort and flavor.
Choosing Your Bread
Sourdough is my go to because the slight tang and chewy texture stand up to all the fillings without falling apart. Country white is softer and more neutral, which lets the bacon and avocado take center stage. Either way, avoid thin sandwich bread because it will buckle under the weight and turn limp before you get that crispy crust.
Cheese Variations
Cheddar gives you sharp, tangy flavor that cuts through the richness, while Monterey Jack melts like a dream and stays creamy and mild. I have also used pepper jack when I wanted a little kick, and provolone when I wanted something smooth and stretchy. Do not overthink it, just use a cheese that melts well and makes you happy.
Serving and Storage
This sandwich is best eaten right away while the bread is crispy and the cheese is still gooey. If you need to make it ahead, cook the bacon in advance and store it in the fridge, then assemble and grill fresh when you are ready. Leftovers do not really hold up because the lettuce wilts and the bread goes soft, so just make what you will eat.
- Serve with a handful of chips, a simple green salad, or a cup of tomato soup for dipping.
- If you want extra flavor, spread a thin layer of mayo or pesto on the inside of the bread before layering.
- For a lighter version, swap the bacon for turkey bacon or leave it out entirely and add extra avocado and a fried egg.
Save This sandwich has become my answer to the question of what sounds good when nothing else does. It is comfort, crunch, and richness all at once, and it never gets old.
Recipe FAQ
- → What type of bread works best for this sandwich?
Sourdough or country white bread are recommended for their sturdy structure and ability to hold the fillings without getting soggy. You can also use brioche for a richer flavor or whole wheat for added nutrition.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembly to minimize oxidation. If preparing ahead, store the sliced avocado with the pit in an airtight container, or brush the cut surfaces with lemon juice to slow browning.
- → Can I make this sandwich ahead of time?
It's best served immediately after cooking for optimal texture and cheese melt. However, you can prep the ingredients beforehand and assemble just before griddling.
- → What temperature should the skillet be?
Medium-low heat is ideal to allow the cheese to melt completely while the bread toasts golden brown without burning. This typically takes 3-4 minutes per side.
- → Are there vegetarian alternatives to bacon?
Yes, turkey bacon, tempeh bacon, or plant-based bacon alternatives work well. Adjust cooking times slightly as these may cook faster than traditional bacon.
- → What condiments pair well with this sandwich?
Mayonnaise, pesto, or aioli add extra flavor and richness. A light spread of these on the bread before assembly enhances the overall taste without overwhelming the fresh ingredients.