Save It There's something about the way bacon grease catches the light on a cast iron skillet that makes me want to build something around it. One afternoon, I had leftover thick-cut bacon cooling on paper towels and half an avocado that needed eating before it turned brown, and I thought: why settle for a regular grilled cheese when you could have a BLT hiding inside one? That first bite, when the buttery bread gave way to melted cheese and the avocado was still cold against the warm bacon—it felt like the sandwich version of a happy accident that actually worked.
I made these for my roommate on a Tuesday when we were both tired and hungry, and watching their face when they bit into it and found the avocado was worth the extra step of slicing it properly. We ended up eating them while standing at the counter, too impatient to sit down, and it became the kind of lunch that gets remembered and requested.
Ingredients
- 4 slices sourdough or country white bread: Sourdough has enough structure to handle the butter and fillings without getting soggy, and it toasts to a deeper golden than softer breads.
- 2 tablespoons unsalted butter, softened: Softened butter spreads thin and even, giving you that crispy exterior without overdoing it.
- 4 slices cheddar or Monterey Jack cheese: Cheddar melts slowly and flavors the whole sandwich; Monterey Jack is milder and gets gooey faster if you're in a hurry.
- 4 slices thick-cut bacon: Thick-cut bacon stays crispy longer and doesn't disappear into the other flavors—it has presence.
- 1 ripe avocado, sliced: Ripe but still firm is the sweet spot; too soft and it becomes paste when you press down with your spatula.
- 1 medium tomato, sliced: A tomato with actual flavor makes all the difference—the pale supermarket kind will let you down here.
- 2 leaves romaine or butter lettuce: The lettuce stays crisp if you pat it dry first and don't overload it with juices.
- Salt and freshly ground black pepper, to taste: A pinch on both the tomato and avocado wakes up their flavors against the richness of the cheese and bacon.
Instructions
- Crisp the bacon until it shatters:
- Medium heat is your friend here—too high and it burns, too low and it stays chewy. You'll smell when it's almost there, and you want to push it just past that point so it holds up inside the sandwich.
- Butter your bread strategically:
- Softened butter spreads on one side of each slice, enough to coat but not so much that it pools. This is what browns the bread and gives you that satisfying crunch.
- Build with intention:
- On two slices (buttered side down), layer: cheese first, then bacon, lettuce, tomato, avocado, and a second slice of cheese. Salt and pepper the tomato and avocado so they season the whole sandwich from the inside.
- Toast until the cheese remembers how to flow:
- Medium-low heat for about three to four minutes per side gives the bread time to brown while the cheese underneath actually melts instead of staying in slices. You'll hear the butter sizzle and smell the toast getting darker—that's when you know it's close.
- Rest before slicing:
- One to two minutes lets everything set just enough so the avocado doesn't slide out when you cut diagonally. The diagonal cut, by the way, makes it look intentional.
Save It There's a moment when you pull the sandwich from the pan and the cheese is still visibly melting, and the kitchen smells like butter and bacon and toasted bread, and you realize this is comfort food that doesn't apologize for being indulgent. That's when it stops being just lunch.
The Bread Decision That Matters
I've tried this with white bread, wheat bread, and brioche, and each one changes the whole experience. Sourdough gives you tang that echoes the richness of the avocado, while a softer bread lets the fillings shine without competing. The bread is half the sandwich, so don't skip thinking about it.
Making It Your Own
The beauty of this sandwich is how forgiving it is to customization. A swipe of mayonnaise or pesto adds brightness without changing what the sandwich is, and some people add a thin layer of aioli that changes everything in the best way. Turkey bacon works if you want something lighter, and there's no shame in using pre-cooked bacon on a morning when you just need this to happen fast.
The Details That Earn You Compliments
Pat your lettuce dry so it doesn't wilt from residual heat and make everything soggy. Slice the tomato thick enough that it doesn't fall apart but thin enough that it cooks through from the pan's heat. These small things are what separate a good grilled cheese from the kind people ask you to make again.
- Press gently with your spatula while cooking—firm pressure helps the cheese melt faster, but aggressive pressing squeezes out the good fillings.
- If the bread is browning too fast, turn down the heat slightly rather than rushing it; the cheese needs time to actually melt.
- Serve these immediately after that short rest, while the cheese is still flowing and the bacon still has some give to it.
Save It This sandwich tastes like something you made with care, but it doesn't require anything except attention and good ingredients. Make it on a day when you want lunch to feel like a small victory.
Recipe FAQs
- → What is the best bread for this sandwich?
Sourdough or country white bread provide a sturdy, buttery base that crisps nicely on the skillet.
- → Can I use a different cheese?
Cheddar or Monterey Jack melt well and complement the flavors, but feel free to experiment with your preferred melting cheese.
- → How do I get crispy bacon every time?
Cook bacon over medium heat in a skillet until evenly browned, then drain on paper towels to remove excess grease.
- → Is there a way to add extra flavor?
Try adding a swipe of mayonnaise or pesto inside the sandwich for enhanced taste and moisture.
- → Can I substitute the bacon for a different protein?
Turkey bacon or a vegetarian bacon alternative can be used for different dietary preferences without sacrificing much flavor.