Save My husband walked into the kitchen one Saturday morning and said he wanted something better than boring grilled cheese. I had leftover bacon in the fridge, a perfect avocado on the counter, and an idea that turned into our weekend staple. The buttery crunch of sourdough meeting creamy avocado and salty bacon was so good he ate his sandwich standing up at the counter. Sometimes the best recipes happen when you stop following rules and just layer what feels right.
I brought these sandwiches to a picnic once, wrapped in foil and still warm. My friend Kate took one bite and immediately asked if I was hiding a secret deli somewhere. The truth is there is no secret, just good bread, real butter, and the confidence to pile on what you love. Watching people close their eyes on the first bite never gets old.
Ingredients
- Sourdough or country white bread: Sourdough adds a tangy chew that stands up to all the fillings, but any sturdy bread works as long as it does not get soggy.
- Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, and unsalted lets you control the seasoning.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, and either one creates that essential gooey center.
- Thick cut bacon: Thick slices stay crispy and do not disappear into the sandwich, giving you that satisfying crunch in every bite.
- Ripe avocado, sliced: A ripe avocado should yield gently to pressure, and it adds creamy richness that cools down the bacon is saltiness.
- Medium tomato, sliced: Fresh tomato brings brightness and just enough acidity to cut through all the richness.
- Romaine or butter lettuce: Crisp lettuce adds texture and a fresh note, romaine for crunch or butter lettuce for tender softness.
- Salt and freshly ground black pepper: A pinch of each on the avocado and tomato wakes up their flavor and ties the whole sandwich together.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it crackles and turns deep golden, then drain it on paper towels. Do not rush this, crispy bacon makes the whole sandwich.
- Butter the bread:
- Spread softened butter on one side of each slice, edge to edge so every bite gets that golden crust. Cold butter will tear the bread, so let it sit out for a few minutes first.
- Build the sandwiches:
- Place two slices buttered side down, then layer cheese, bacon, lettuce, tomato, and avocado on each. Season the avocado and tomato with salt and pepper, add another slice of cheese, and top with the remaining bread buttered side up.
- Grill low and slow:
- Heat a nonstick skillet or griddle over medium low, then cook the sandwiches for three to four minutes per side, pressing gently with a spatula. Low heat melts the cheese without burning the bread.
- Rest and serve:
- Let the sandwiches cool for a minute or two so the cheese sets slightly, then slice in half and serve while still warm. That brief rest keeps everything from sliding out on the first bite.
Save The first time I made this for my daughter, she declared it her new favorite and asked for it three days in a row. There is something about the way the warm cheese melts into the cool avocado that feels like a hug from the inside. Now every time I pull out the skillet and bacon, she wanders into the kitchen with a hopeful look.
Choosing Your Bread
Sourdough is my go to because the tangy flavor plays beautifully with salty bacon and creamy avocado, plus it toasts up sturdy and golden. Country white or a thick cut Italian bread works just as well if that is what you have. Avoid thin sandwich bread because it will get limp and sad under all these toppings, and skip anything too sweet like brioche unless you want a weird flavor clash.
Cheese Swaps and Melting Tricks
Cheddar gives you sharp flavor and Monterey Jack melts silky smooth, but I have also used Gruyere for something fancier and pepper jack when I wanted a kick. The trick is using two slices per sandwich, one under the fillings and one on top, so the cheese acts like glue holding everything together. If your cheese is not melting fast enough, cover the skillet with a lid for the last minute to trap the heat.
Serving and Storing
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 and prep the vegetables in advance, then assemble and grill just before serving. Leftovers do not reheat well because the lettuce wilts and the avocado browns, so if you have extra ingredients, just make the sandwiches fresh the next day.
- Serve with a handful of chips, a pickle, or a simple side salad to round out the meal.
- Cut into quarters for easier handling if you are serving kids or making appetizers.
- Wrap tightly in foil if taking on a picnic, but eat within an hour for best texture.
Save This sandwich has earned its spot in our regular rotation because it feels indulgent but comes together faster than ordering takeout. I hope it becomes one of those recipes you make on a whim and end up craving all week.
Recipe Questions & Answers
- → What's the best way to keep the bread from burning while melting the cheese?
Cook over medium-low heat rather than high heat. This allows the cheese to melt gradually while the bread toasts to a golden brown. Pressing gently with a spatula helps the cheese melt evenly and keeps the bread in contact with the skillet.
- → Can I make this ahead of time?
These sandwiches are best served fresh immediately after cooking for optimal crispness and cheese meltiness. However, you can prep the ingredients ahead and assemble just before cooking for the best results.
- → How do I prevent the avocado from browning?
Slice the avocado just before assembling the sandwich and work quickly. You can lightly brush the cut avocado with lemon or lime juice to help prevent oxidation if preparing slightly in advance.
- → What cheese works best for this sandwich?
Cheddar and Monterey Jack are excellent choices because they melt smoothly and have good flavor. You can also use American cheese, gouda, or a mild provolone for variety while maintaining that creamy, melted quality.
- → Can I make this vegetarian?
Yes, simply omit the bacon or replace it with vegetarian bacon alternatives. The sandwich remains delicious and satisfying with the cheese, avocado, and fresh vegetables providing plenty of flavor and richness.
- → What type of bread works best?
Sourdough and country white bread are ideal because they're sturdy enough to hold the fillings without falling apart. You can also use brioche for extra richness, ciabatta for a more robust texture, or whole grain bread for added nutrition.