Avocado BLT Grilled Cheese (Print View)

A decadent twist combining crispy bacon, fresh vegetables, creamy avocado, and melted cheese between golden buttery bread.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough or country white bread
02 - 2 tablespoons unsalted butter, softened
03 - 4 slices cheddar or Monterey Jack cheese

→ Meats

04 - 4 slices thick-cut bacon

→ Vegetables

05 - 1 ripe avocado, sliced
06 - 1 medium tomato, sliced
07 - 2 leaves romaine or butter lettuce

→ Condiments & Seasoning

08 - Salt and freshly ground black pepper to taste

# Directions:

01 - Cook bacon slices in a skillet over medium heat until crispy, approximately 5-7 minutes. Transfer to paper towels to drain excess fat.
02 - Lightly butter one side of each bread slice with softened butter.
03 - Place two bread slices buttered side down on a work surface. Layer each with one slice cheese, two slices bacon, one lettuce leaf, two tomato slices, and half the sliced avocado. Season tomato and avocado with salt and pepper. Top with remaining cheese slice and remaining bread slice, buttered side up. Repeat for second sandwich.
04 - Heat a large nonstick skillet or griddle over medium-low heat. Place sandwiches in pan and cook until golden brown with melted cheese, approximately 3-4 minutes per side, gently pressing with spatula to ensure even contact.
05 - Remove sandwiches from heat and cool for 1-2 minutes. Slice diagonally in half and serve immediately while warm.

# Expert Advice:

01 -
  • It takes two beloved classics and fuses them into something that feels both indulgent and balanced.
  • The creamy avocado cools down the salty bacon and cuts through the richness of melted cheese.
  • You get that perfect contrast: crispy edges, gooey center, and fresh crunch all in one bite.
  • It comes together in 20 minutes, making it ideal for lunch, dinner, or that moment when only comfort food will do.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it medium low and be patient.
  • Layer the cheese on both the top and bottom so it acts as a barrier and keeps the bread from getting soggy from the tomato and avocado.
  • Use a ripe but firm avocado because if it is too mushy, it will squish out the sides when you press the sandwich.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt into every layer without crushing the avocado.
  • If your skillet is not big enough for both sandwiches, cook them one at a time so they brown evenly and you can control the heat.
  • Let the butter come to room temperature before spreading so it goes on smooth and does not tear the bread.
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