Pin It The smell of bacon sizzling in the pan was what pulled my roommate out of bed that Saturday morning. I was standing at the stove in my pajamas, flipping strips and watching the avocado on the counter turn brown because I'd sliced it too early. She wandered in, squinting at the chaos on the counter, and asked what I was making. When I told her it was a grilled cheese with everything good in the world inside it, she laughed and said I was overcomplicated. Ten minutes later, she was holding half my sandwich and apologizing for doubting me.
I made this sandwich for my brother the summer he came home from his first year of college. He was tired and homesick, and I didn't know what to say to make him feel better. So I made him lunch instead. He ate the whole thing in silence, then looked up and said it tasted like comfort. I didn't tell him I'd burned the first one and had to start over. Some things are better left to mystery.
Ingredients
- Sourdough or country white bread: The sturdy structure holds up to all the fillings without getting soggy, and the slight tang of sourdough plays beautifully with the richness of the cheese and bacon.
- Unsalted butter, softened: Softened butter spreads evenly and creates that golden, crispy crust without tearing the bread or leaving cold pockets.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and either one will glue this whole sandwich together with gooey, satisfying richness.
- Thick-cut bacon: Thick slices stay crispy and substantial, giving you that satisfying crunch in every bite instead of dissolving into the sandwich.
- Ripe avocado, sliced: The creaminess cools down the saltiness of the bacon and adds a silky layer that makes every bite feel luxurious.
- Medium tomato, sliced: Fresh tomato adds brightness and a little acidity that cuts through all the richness and keeps the sandwich from feeling too heavy.
- Romaine or butter lettuce: The crunch and freshness from the lettuce give the sandwich texture and a bit of lightness that balances everything else.
- Salt and freshly ground black pepper: A light seasoning on the avocado and tomato brings out their natural flavors and ties all the ingredients together.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat, flipping occasionally, until it's crispy and golden. Drain the slices on paper towels so they stay crunchy and don't make the sandwich greasy.
- Butter the bread:
- Spread softened butter on one side of each slice of bread, making sure to cover all the way to the edges. This is what creates that perfect golden crust.
- Build the sandwiches:
- Lay two slices of bread buttered side down, then layer each with cheese, bacon, lettuce, tomato, and avocado. Season the avocado and tomato with a pinch of salt and pepper, add another slice of cheese on top, then cap with the remaining bread slices, buttered side up.
- Grill until golden:
- Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted and oozing.
- Rest and serve:
- Remove the sandwiches from the skillet and let them cool for a minute or two before slicing in half. Serve immediately while the cheese is still warm and stretchy.
Pin It There was a night last winter when the power went out and I made these sandwiches on a cast iron skillet over the gas stove. We ate by candlelight, laughing at how fancy it felt even though we were just having grilled cheese. My friend said it was the best sandwich she'd ever had, and I think it was because everything tastes better when you're eating it in the dark with someone you love.
Choosing the Right Bread
Sourdough is my go-to because it has structure and flavor, but I've also made this with thick slices of country white or even a good bakery multigrain. The key is using bread that's sturdy enough to hold all the fillings without falling apart or getting soggy. Avoid anything too soft or pre-sliced sandwich bread, it just won't hold up. If your bread is a little stale, even better, it will crisp up beautifully and absorb the butter without getting mushy.
Making It Your Own
This sandwich is forgiving and loves a little creativity. I've added a smear of pesto when I had it in the fridge, and it brought a bright, herby note that made the whole thing sing. A swipe of mayonnaise or even a little hot sauce can change the mood completely. If you want to skip the bacon, try turkey bacon or even roasted mushrooms for a meatier vegetarian option. Just don't skip the avocado, it's the heart of the whole thing.
Serving and Storage
This sandwich is best eaten right away while the bread is crispy and the cheese is still gooey. If you need to make it ahead, cook the bacon in advance and store it in the fridge, then assemble and grill fresh when you're ready to eat. Leftovers don't reheat well because the lettuce wilts and the avocado turns sad, so I usually just make what I need and save the extra ingredients for another round.
- Serve with a handful of chips, a simple green salad, or a cup of tomato soup for dipping.
- If you're feeding a crowd, set up a grilled cheese station and let everyone build their own.
- Wrap any leftover bacon tightly and use it within a day or two for maximum crispness.
Pin It There's something about biting into a sandwich that's crispy on the outside and creamy in the middle that makes everything feel right in the world. I hope this one does that for you too.
Recipe FAQs
- → What type of bread works best for this sandwich?
Sourdough or country white bread are ideal choices. Both provide structure to hold the fillings and create a satisfying crunch when grilled. You can also use brioche or thick-cut white bread for a softer texture.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembly and add it as one of the last layers. If preparing ahead, store avocado with the pit intact and wrap tightly with plastic wrap. Lemon or lime juice can also help slow oxidation.
- → Can I make these sandwiches in advance?
These are best enjoyed immediately after cooking for optimal crispness and cheese melt. However, you can prepare and cook them, then reheat in a toaster oven at 350°F for 3-5 minutes if needed.
- → What cheese melts best for this sandwich?
Cheddar and Monterey Jack are excellent choices that melt smoothly and evenly. American cheese also works well. Avoid hard cheeses like Parmesan, which don't melt as effectively on grilled cheese.
- → How can I customize this sandwich?
Add mayonnaise or pesto for extra flavor, substitute turkey bacon or plant-based bacon alternatives, layer in crispy fried onions, or include a fried egg. Experiment with different cheese varieties or add roasted red peppers for a flavor boost.
- → What heat setting prevents burning?
Use medium-low heat to allow the cheese to melt fully before the bread browns. This typically takes 3-4 minutes per side. If your pan is too hot, the exterior will burn before the interior cheese melts.