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Grilled Cheese with Bacon, Tomato, and Avocado
After round five, I think we're all finally in agreement here. Adding anything to a grilled cheese converts it into something that is no longer a grilled cheese. In fact, grilled cheese sandwiches do not even exist. It is all just a state of mind. A faint twinkling in one of the dark recesses of some sleeping celestial being's imagination. There is no spoon.
But! If grilled cheeses did exist and we were allowed to put whatever the heck we want into them, then I submit the following as a recipe worthy of your consideration: grilled cheese with bacon, tomato, and avocado.
Have you ever eaten a great B.L.T. sandwich and thought to yourself, this is tasty, but wouldn't it be great if this lame iceberg lettuce was a little saltier, and maybe a little gooier and meltier, and perhaps a shade more orange?
I haven't either. A B.L.T. is pretty much perfect on its own. But that doesn't mean we can't take some hints from it.
I started off with just bacon and tomato—both classic grilled cheese accompaniments—then threw in some avocado because after the success of my guacamole grilled cheese and the subsequent triumph of my taste buds over my mental aversions, I've now come to really enjoy warm avocado. There is hardly a time when I don't look at a sandwich and think to myself, we could use a bit more avocado up in that business.
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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.