Save to Pinterest There's a particular kind of joy that comes from biting into a sandwich where every layer matters. I stumbled onto this combination one lazy Saturday when I had leftover bacon cooling on the counter and a perfectly ripe avocado that needed using. The idea of turning a BLT into a grilled cheese felt a little indulgent, maybe even unnecessary, but once that cheese started melting into the bacon fat and the avocado turned silky against the crisp lettuce, I knew I'd never go back to making them separately. It's the kind of sandwich that makes you pause mid-bite and wonder why it took so long to figure out.
The first time I made this for my brother, he accused me of hiding a secret ingredient because he couldn't believe something so simple tasted that good. I watched him inspect every layer, trying to figure out what made it different from the usual grilled cheese. It wasn't magic, just the right balance of rich and fresh, and knowing when to stop adding things. That day taught me that sometimes the best recipes are just classics that finally learned to share the same plate.
Ingredients
- Sourdough or country white bread: The structure matters here because you need something sturdy enough to hold all the layers without getting soggy, and sourdough adds a slight tang that balances the richness.
- Unsalted butter, softened: Softened butter spreads evenly and crisps up the bread into that deep golden shell that makes the whole sandwich worth it.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream; either way, you want something that gets gooey without being greasy.
- Thick-cut bacon: Thin bacon disappears in a sandwich like this, but thick-cut gives you that smoky, meaty bite that holds its own against the avocado and cheese.
- Ripe avocado, sliced: It has to be ripe or it won't spread into that creamy layer that cools down the heat from the skillet and ties everything together.
- Medium tomato, sliced: A little acidity cuts through the fat, and the juice keeps things from feeling too heavy.
- Romaine or butter lettuce: You need the crunch and freshness, something green and alive in the middle of all that richness.
- Salt and freshly ground black pepper: Seasoning the avocado and tomato makes them taste like ingredients, not afterthoughts.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it's crispy and browned, then drain it on paper towels. Don't rush this part because limp bacon ruins the whole structure.
- Butter the bread:
- Spread softened butter on one side of each slice, making sure to get it all the way to the edges. That's where the crispness starts.
- Build the sandwiches:
- Place two slices buttered side down, then layer cheese, bacon, lettuce, tomato, and avocado on each, seasoning the avocado and tomato as you go. Top with more cheese and the remaining bread, buttered side up.
- Grill low and slow:
- Heat a nonstick skillet or griddle over medium-low and cook the sandwiches for three to four minutes per side, pressing gently with a spatula until the bread is golden and the cheese has melted all the way through. If you go too hot, the bread burns before the cheese melts.
- Rest and serve:
- Let the sandwiches cool for a minute or two before slicing them in half. This keeps the layers from sliding out and gives the cheese a second to set just enough.
Save to Pinterest I remember making this on a rainy Tuesday when nothing else sounded good. I stood at the stove flipping the sandwich, listening to the sizzle, and realized I'd been smiling without meaning to. It wasn't just hunger; it was the kind of comfort that sneaks up on you when everything lands in the right place. That night, it stopped being just a recipe and became the thing I made when I needed to feel like everything would be okay.
Choosing Your Bread
Sourdough holds up best because of its structure and slight chew, but I've also used thick-cut white bread and even whole grain when that's what I had. The main thing is avoiding anything too soft or it'll compress into a greasy mess under the weight of the fillings. If your bread is pre-sliced and thin, toast it lightly first so it has some backbone before you start building.
Getting the Cheese Right
I used to think any cheese would work, but some melt better than others, and that matters more than flavor here. Cheddar gives you sharpness and a little oil when it melts, which sounds bad but actually crisps the bread even more. Monterey Jack is creamier and milder, so if you want something that just melts into everything without competing, go with that. I've done half and half, and honestly, that might be my favorite.
Serving and Storing
This sandwich is best the second it comes off the skillet, but if you need to hold it for a few minutes, keep it in a warm oven on a wire rack so the bottom doesn't steam and go soft. Leftovers don't really reheat well because the avocado browns and the lettuce wilts, so I'd say just make what you'll eat. If you absolutely have to save one, wrap it tightly and reheat it in a dry skillet over low heat, but temper your expectations.
- Serve with a handful of chips or a simple green salad to balance the richness.
- If you're feeding a crowd, set up a little assembly station and let people build their own.
- A cold beer or iced tea cuts through the fat and makes the whole meal feel complete.
Save to Pinterest Once you've made this a couple of times, it stops being a recipe and just becomes something you know how to do. You'll start tweaking it without thinking, adding a little hot sauce or swapping in different greens, and that's when you know it's really yours.
Recipe Q&A
- → What type of bread works best for this sandwich?
Sourdough or country white bread are ideal choices. These varieties are sturdy enough to hold the fillings without falling apart and develop a nice golden crust when griddled. Brioche or Texas toast are also excellent alternatives.
- → How do I prevent the avocado from turning brown?
Add the avocado slices as the final layer just before griddling. This minimizes exposure to air and heat. You can also lightly brush the avocado with lemon juice to prevent oxidation if assembling ahead of time.
- → Can I prepare this sandwich in advance?
Assemble the sandwich just before cooking for the best results. If you must prepare ahead, keep the avocado separate and add it right before griddling to prevent browning and maintain freshness.
- → What cheese pairs best with these ingredients?
Cheddar and Monterey Jack are excellent choices. You could also use Swiss, provolone, or a mild gouda. Avoid soft cheeses that won't hold the sandwich together properly when cooked.
- → How do I get the perfect golden crust without burning it?
Use medium-low heat and cook for 3-4 minutes per side. Butter the outside of the bread generously and press gently with a spatula as it cooks. This ensures even browning and proper cheese melting without charring the bread.
- → What are some flavor variations I can try?
Add mayonnaise, pesto, or sriracha aioli for extra flavor. Consider including crispy fried onions, jalapeños, or a thin slice of red onion. A spread of garlic butter or herb-infused butter elevates the taste significantly.