Save to Pinterest My brother called it "the sandwich that ruined all other sandwiches." He wasn't wrong. One rainy Saturday, I wanted comfort food but also something that felt a little special, so I grabbed what was left in the fridge and started layering. The smell of bacon sizzling mixed with butter toasting on sourdough made the whole kitchen feel like a hug. When I bit into that first sandwich, the creamy avocado against the sharp cheddar and crispy bacon was so good I actually laughed out loud. Now it's the sandwich I make when I need to feel like everything's going to be okay.
I made this for my friend who swore she didn't like avocado. She finished her half before I'd even started mine, then asked if there was more bacon so she could make another. We stood at the counter, still holding our sandwiches, talking about how sometimes the simplest upgrades change everything. That day, she admitted avocado wasn't the problem, she'd just never had it in the right context.
Ingredients
- Sourdough or country white bread: The sturdiness matters here because you're stacking a lot of goodness, and flimsy bread will fall apart under all that melted cheese and juicy tomato.
- Unsalted butter, softened: Softened butter spreads evenly without tearing the bread, and it toasts up into that golden, crispy shell that makes grilled cheese unforgettable.
- Cheddar or Monterey Jack cheese: Cheddar brings sharpness, Monterey Jack melts like a dream, or use both if you can't decide like I usually do.
- Thick-cut bacon: Thin bacon gets lost in the sandwich, but thick-cut holds its own and gives you that satisfying crunch with every bite.
- Ripe avocado, sliced: Make sure it's ripe but not mushy, you want slices that hold their shape and add creaminess without turning into guacamole inside the sandwich.
- Medium tomato, sliced: Use a tomato that's firm enough to slice cleanly, and pat the slices dry with a paper towel so they don't make your bread soggy.
- Romaine or butter lettuce: A little green freshness cuts through all the richness and adds a crisp texture that keeps things interesting.
- Salt and freshly ground black pepper: A pinch on the tomato and avocado wakes up their flavors and makes everything taste more alive.
Instructions
- Crisp the bacon:
- Cook the bacon in a skillet over medium heat until it's crispy and golden, then let it drain on paper towels. Don't rush this step, good bacon is the backbone of the whole sandwich.
- Butter the bread:
- Spread softened butter on one side of each slice of bread, making sure to get all the way to the edges. This is what gives you that perfect golden crust.
- Build your sandwiches:
- Lay two slices buttered side down, then layer on a slice of cheese, bacon, lettuce, tomato, and avocado, seasoning the avocado and tomato with a little salt and pepper. Top with another slice of cheese and the remaining bread, buttered side up.
- Grill low and slow:
- Heat a large nonstick skillet or griddle over medium-low heat and place the sandwiches in, cooking for about 3 to 4 minutes per side until golden and the cheese is fully melted. Press gently with a spatula to help everything meld together.
- Rest and serve:
- Let the sandwiches cool for a minute or two so you don't burn your mouth, then slice in half and serve while they're still warm and gooey. Trust me, waiting those two minutes is hard but worth it.
Save to Pinterest The first time I served this to my dad, he took one bite and said, "Now this is a sandwich with a point of view." He meant it as a compliment, and I've never forgotten it. Sometimes food doesn't need to be fancy, it just needs to know exactly what it wants to be.
Choosing Your Bread
Sourdough is my go-to because the tang plays so well with the richness of the avocado and cheese, but country white or even a good bakery wheat works beautifully. The key is structure, you need bread thick enough to hold up under pressure but not so dense it overshadows everything else. I once tried this on flimsy sandwich bread and it was a disaster, so learn from my mistakes and go for something with a little backbone.
Making It Your Own
Some days I add a thin swipe of pesto on the inside, other times a little mayo mixed with a squeeze of lemon. If you're not into pork, turkey bacon works, or you can even use crispy chickpeas for a vegetarian version that still brings crunch. My cousin swears by adding a fried egg on top, and honestly, she's not wrong, it just makes it messier and even more indulgent.
Serving and Storage
This sandwich is absolutely best eaten right away while the cheese is still melty and the bread is crispy. 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. Leftovers don't really work here, the avocado browns and the bread gets soft, so just make what you'll eat and save yourself the disappointment.
- Serve with a handful of chips, a simple side salad, or pickle spears for crunch.
- If you're feeding a crowd, set up a assembly station and let people build their own.
- A cold beer or iced tea is the perfect drink pairing, something refreshing to balance all that richness.
Save to Pinterest This sandwich has pulled me out of more bad moods than I can count. I hope it does the same for you.
Recipe FAQs
- → Can I prepare the avocado ahead of time?
It's best to slice avocado just before assembly to prevent browning. If preparing ahead, toss slices lightly with lemon juice and keep covered until ready to use.
- → What bread works best for this sandwich?
Sourdough and country white bread are ideal for their sturdy structure and rich flavor. Brioche or thick-cut white bread also work well and provide a slightly sweeter taste.
- → How do I prevent the cheese from leaking out?
Place cheese slices directly against the bread rather than the fillings, and cook on medium-low heat. This allows the cheese to melt gradually without oozing out before the bread turns golden.
- → Can I add condiments to this sandwich?
Absolutely. Mayo, pesto, or aioli spread on the bread adds wonderful flavor. Apply condiments sparingly to avoid making the sandwich soggy.
- → What's the best way to cook the bacon?
Cook in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels to remove excess fat, which keeps the sandwich from being too greasy.
- → How can I make this vegetarian-friendly?
Replace bacon with tempeh bacon, smoked mushrooms, or plant-based bacon alternatives. The rest of the sandwich remains unchanged and is equally delicious.