Avocado BLT Grilled Cheese (Print)

A decadent twist combining crispy bacon, fresh lettuce and tomato, creamy avocado, and gooey melted cheese on golden buttery bread.

# What You'll Need:

→ 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.
02 - Lightly butter one side of each bread slice with softened butter.
03 - Place two bread slices buttered side down on a clean surface. Layer each with one slice of cheese, bacon, lettuce, tomato slices, and avocado slices. Season avocado and tomato with salt and pepper. Top with remaining cheese slice, then remaining bread slice with buttered side facing up.
04 - Heat a large nonstick skillet or griddle over medium-low heat. Place assembled sandwiches in the skillet and cook until golden brown and cheese is melted, approximately 3-4 minutes per side. Press gently with a spatula during cooking.
05 - Remove sandwiches from skillet and let cool for 1-2 minutes. Slice in half diagonally and serve immediately while cheese is still melted.

# Expert Advice:

01 -
  • Every bite has texture: crispy bacon and toast, creamy avocado, and that perfect gooey cheese pull.
  • It comes together in twenty minutes but tastes like you put in way more effort.
  • You can make it with what you already have in the fridge and still feel like you're treating yourself.
  • It's filling enough to be dinner but feels casual enough for lunch on the couch.
02 -
  • If your avocado isn't ripe, don't use it; hard avocado won't spread and just makes the sandwich awkward to bite.
  • Medium-low heat is key because high heat will burn the outside before the cheese melts, and no one wants a cold center.
  • Pat the tomato slices dry with a paper towel or they'll make the bread soggy where it touches.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the layers meld together without squishing everything out the sides.
  • Add a thin swipe of mayonnaise or pesto on the inside before you build it if you want a little extra richness or brightness.
  • If your skillet isn't nonstick, use a little extra butter or a light spray of oil to keep the bread from sticking and tearing when you flip it.
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