Pin it The smell of bacon grease still makes me think of Saturday mornings when I'd stand at the stove flipping strips while my roommate sliced tomatoes behind me. We started making these sandwiches during finals week one spring, too tired to go out but craving something better than cereal. The avocado was her idea, a last-minute grab from the fruit bowl that turned a good grilled cheese into something we actually looked forward to. Now I keep bacon in the freezer just in case.
I made this for my brother once after he got back from a long road trip, and he ate both sandwiches before I could sit down. He said it tasted like a diner sandwich but better, which I took as high praise. The key was getting the bread really golden and letting the cheese melt all the way through so every bite pulled apart in strings. We didnt talk much, just ate and listened to the rain outside.
Ingredients
- Sourdough or country white bread: Sourdough adds a slight tang that balances the richness, and it crisps up beautifully without getting too hard.
- Unsalted butter, softened: Softened butter spreads evenly and creates that golden crust without tearing the bread or burning in patches.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts smoother, or use both if you want the best of each.
- Thick cut bacon: Thick slices stay crispy inside the sandwich and dont get lost under all the other layers.
- Ripe avocado, sliced: A ripe avocado should yield gently when you press it, and it adds creaminess that ties everything together.
- Medium tomato, sliced: Use a tomato thats firm enough to slice cleanly but ripe enough to taste sweet, and pat the slices dry so they dont make the bread soggy.
- Romaine or butter lettuce: Romaine adds crunch, butter lettuce is tender and mild, either works as long as the leaves are dry.
- Salt and freshly ground black pepper: A little salt on the avocado and tomato makes their flavors bloom, and fresh pepper adds a tiny kick.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat, flipping occasionally, until its browned and crispy but not burnt. Let it drain on paper towels while you prep everything else.
- Butter the bread:
- Spread softened butter evenly on one side of each slice, reaching all the way to the edges so the whole surface crisps up. This is what makes the outside golden and prevents sticking.
- Build the sandwiches:
- Lay two slices buttered side down, then stack cheese, bacon, lettuce, tomato, and avocado on each, seasoning the avocado and tomato with a pinch of salt and pepper. Top with another slice of cheese and the remaining bread, buttered side up.
- Grill low and slow:
- Heat a nonstick skillet or griddle over medium low heat and cook the sandwiches for three to four minutes per side, pressing gently with a spatula. The low heat gives the cheese time to melt before the bread burns.
- Rest and serve:
- Let the sandwiches sit for a minute or two after you pull them off the heat, then slice in half and serve right away. The brief rest keeps the filling from sliding out when you cut.
Pin it One night I made these for a friend who was going through a rough breakup, and we sat on the kitchen floor eating them straight from the cutting board. She said it was the first thing that tasted good in days, and we ended up talking until the dishes were cold in the sink. Sometimes a sandwich is just a sandwich, but sometimes its the thing that makes you feel like a person again.
Choosing Your Bread
Sourdough is my go to because the tangy flavor cuts through all the richness and the crust gets incredibly crispy, but country white works if you want something milder. Avoid anything too soft or it will compress into a dense mess under the weight of the fillings. Day old bread actually works better than fresh because it has less moisture and crisps up faster without getting tough.
Making It Your Own
I started adding a thin smear of pesto on the inside after I had some leftover in the fridge, and now I do it every time because the basil plays off the avocado. Mayo works too if you want classic BLT flavor, or try a little Dijon if you like a sharper bite. Turkey bacon or tempeh bacon will work if you dont eat pork, just make sure whatever you use is crispy enough to add texture.
Serving and Storing
This sandwich is best eaten right after you make it, while the bread is still crispy and the cheese is gooey. If you have to wait, keep it in a warm oven instead of covering it, because steam will make the bread soft. Leftovers dont really keep well, the avocado browns and the lettuce wilts, so I usually just make exactly what Ill eat.
- Serve with pickle spears or a handful of chips if you want something on the side.
- A cold beer or iced tea is perfect with this, something to cut the richness.
- If youre making more than two, work in batches so the first ones dont get cold while you finish.
Pin it This is the kind of recipe I come back to when I need something easy but satisfying, when I want to feel like I cooked without spending an hour in the kitchen. I hope it becomes that for you too.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough and country white bread are ideal choices because they're sturdy enough to hold the fillings without getting soggy. Their thick crust creates a satisfying crunch when grilled. Brioche or Texas toast are excellent alternatives if you prefer a lighter texture.
- → How do you prevent the sandwich from getting soggy?
Pat your tomato slices dry with paper towels before assembling. Avoid adding condiments directly to the bread. Layer cheese closest to the bread to create a moisture barrier. Serve immediately after cooking for maximum crispness.
- → Can you make this vegetarian?
Yes, simply omit the bacon or swap it for a plant-based alternative. The avocado provides richness and creaminess that makes the sandwich satisfying without meat. Consider adding a spread like mayo, pesto, or hummus for extra flavor.
- → What cheese melts best for this sandwich?
Cheddar and Monterey Jack are excellent choices because they melt smoothly and evenly. Swiss, Muenster, or provolone also work wonderfully. Avoid hard cheeses that don't melt well, and use full-slices rather than pre-sliced for better coverage.
- → How should you cook the sandwich to ensure even melting?
Use medium-low heat on your skillet or griddle to give the cheese time to melt before the bread browns too much. Press gently with a spatula as it cooks. This slower method prevents burnt exteriors and ensures creamy melted cheese inside.
- → What's the best way to slice a ripe avocado for this sandwich?
Cut the avocado lengthwise around the pit, twist to separate the halves, and scoop the flesh onto a cutting board. Slice thinly and season immediately with salt and pepper to enhance flavor. Use avocados that yield slightly to gentle pressure for perfect slicing consistency.