Avocado Toast Grilled Cheese

# Components:

01 - 4 slices sourdough or whole grain bread

02 - 1 large ripe avocado

03 - 1 teaspoon lemon juice

04 - Salt and freshly ground black pepper, to taste

05 - 4 slices cheddar cheese or preferred melting cheese

06 - 2 tablespoons unsalted butter, softened

01 - In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth with slight texture.

02 - Arrange bread slices and spread one side of each with a thin layer of softened butter.

03 - Flip two slices so the unbuttered side faces up, then evenly spread the avocado mixture on them.

04 - Place two slices of cheese atop the avocadoed bread slices.

05 - Cover each with remaining bread slices, buttered sides facing outward, forming two sandwiches.

06 - Preheat a nonstick skillet or grill pan over medium heat.

07 - Place sandwiches in skillet, cooking 3 to 4 minutes per side while pressing gently until bread turns golden and cheese melts.

08 - Remove from heat, let rest briefly, slice in half, and serve immediately.

01 -

It's crispy on the outside, creamy on the inside, and ready in under 20 minutes.
The avocado brings a natural richness that makes the cheese taste even better, no heavy mayo needed.
One sandwich somehow tastes fancy enough for company but easy enough for a solo lunch.

02 -

Don't skip the lemon juice on the avocado or it'll oxidize to a dull brown within minutes, which tastes fine but looks sad.
Medium heat is non-negotiable; crank it to high and your bread burns before the cheese melts, every single time.
Softened butter is essential—cold butter tears the bread and won't spread evenly, leading to hot spots and cold spots.

03 -

Let your butter soften at room temperature for at least 10 minutes so you can spread it without tearing the bread.
Press the sandwich gently as it cooks to encourage the cheese to melt into every crevice and bond with the bread.
Slice it diagonally—it's purely psychological, but diagonal cuts somehow taste better and feel more intentional.