Save My neighbor knocked on my door one Saturday morning holding a bag of avocados that were ripening too fast. I had bacon in the fridge, good bread on the counter, and a craving for something indulgent. What started as a simple grilled cheese turned into this glorious, messy masterpiece that neither of us could stop talking about. Sometimes the best recipes come from using what you have and trusting your instincts.
I made this for my kids on a rainy afternoon when they were bored and restless. They watched me layer everything, arguing over who would get the first half. When I sliced the sandwiches and the cheese stretched between the halves, they went silent. We ate standing at the counter, and for a few minutes, the house was perfectly quiet except for the sound of crunching and happy chewing.
Ingredients
- Sourdough or country white bread: A sturdy bread with a bit of structure holds up to all the fillings without getting soggy, and it crisps beautifully in the butter.
- Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, and it gives you that golden, crispy exterior everyone loves.
- Cheddar or Monterey Jack cheese: Both melt gorgeously, cheddar brings sharpness while Monterey Jack is milder and creamier.
- Thick cut bacon: The thicker slices stay crispy and add a satisfying bite instead of disappearing into the sandwich.
- Ripe avocado: It should yield slightly to pressure but not be mushy, the creaminess balances the crispy bacon and bread.
- Medium tomato: A firm, ripe tomato slices cleanly and adds juicy freshness without making the bread wet.
- Romaine or butter lettuce: Romaine gives crunch, butter lettuce is tender and mild, either works depending on your mood.
- Salt and freshly ground black pepper: A light sprinkle on the tomato and avocado wakes up their flavor and keeps the sandwich from tasting flat.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat, flipping occasionally until it reaches the crispness you like. Let it drain on paper towels so it stays crunchy and does not make the sandwich greasy.
- Butter the bread:
- Spread softened butter on one side of each slice, covering all the way to the edges. This ensures even browning and prevents any pale spots.
- Build the sandwiches:
- Lay two slices buttered side down, then stack cheese, bacon, lettuce, tomato, and avocado on each. Season the avocado and tomato lightly with salt and pepper, then top with more cheese and the remaining bread, buttered side up.
- Grill low and slow:
- Heat your skillet over medium low and place the sandwiches in carefully. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden and the cheese melts completely.
- Rest and serve:
- Let the sandwiches cool for a minute or two before slicing in half. This keeps the fillings from sliding out and makes them easier to handle.
Save I brought these sandwiches to a picnic once, wrapped tightly in foil and still warm. My friend bit into hers and closed her eyes, and when she opened them she said it tasted like summer and comfort all at once. It is funny how a sandwich can feel like a gift when you make it with care and share it with people who appreciate good food.
Choosing Your Bread
Sourdough is my favorite because the slight tang plays well with the richness of the cheese and avocado. Country white is softer and more neutral, which lets the bacon and vegetables shine. Whatever you choose, make sure the slices are thick enough to hold everything without falling apart. I learned this after a floppy sandwich disaster that ended with fillings all over my plate.
Variations Worth Trying
A thin layer of mayonnaise or pesto on the inside before you build the sandwich adds another layer of flavor. I have also used turkey bacon when I wanted something a bit lighter, and it still delivered that salty, savory bite. If you want to make it vegetarian, tempeh bacon or smoked mushrooms work surprisingly well. Each version has its own personality, so do not be afraid to experiment.
Serving and Storing
This sandwich is at its absolute best when served fresh and hot, right off the skillet. The bread stays crispy, the cheese is still gooey, and everything tastes bright. If you need to make it ahead, wrap it tightly in foil and reheat it in a low oven, though it will lose some of that just made magic. Leftovers do not really work here, so plan to eat it all.
- Serve with a handful of chips, a simple green salad, or a cup of tomato soup.
- Let it cool for a minute before cutting to keep the fillings intact.
- Have napkins ready because this sandwich is wonderfully, unapologetically messy.
Save This sandwich has become one of those recipes I turn to when I want something familiar but special. It never gets old, and it always makes people smile.
Saffron Brook Recipe Q&As
- → What type of bread works best for this sandwich?
Sourdough or country white bread are recommended for their sturdy texture and ability to hold the fillings without falling apart. The bread should be thick enough to support the layers and achieve a nice golden crust when griddled.
- → How do I prevent the avocado from turning brown?
Add the avocado as one of the final steps before griddling to minimize exposure to air. You can also lightly brush the avocado slices with lemon or lime juice, which helps prevent oxidation and adds a subtle citrus flavor.
- → Can I make this sandwich ahead of time?
It's best served fresh off the griddle for optimal texture and crispness. However, you can prepare all ingredients in advance and assemble just before cooking. Avoid preparing the sandwich too far ahead as the bread may absorb moisture from the vegetables.
- → What are some flavor variations I can try?
Try adding mayonnaise, pesto, or aioli for extra flavor. You can also experiment with different cheeses like Swiss or provolone, or add crispy fried onions or jalapeños for additional texture and spice.
- → Is there a vegetarian alternative to bacon?
Yes, you can substitute traditional bacon with turkey bacon, tempeh bacon, or plant-based bacon alternatives. These options provide similar smoky, crispy texture while accommodating dietary preferences.
- → How do I achieve the perfect golden crust?
Use medium-low heat and butter the outside of the bread slices generously. Cook for 3-4 minutes per side, pressing gently with a spatula to ensure even contact with the griddle. This creates a golden, crispy exterior while allowing the cheese to melt properly inside.