Grilled Cheese With Bacon, Tomato, and Avocado Recipe

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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J. Kenji López-Alt
updated Mar. 21, 2019
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Photographs: J. Kenji Lopez-Alt

A grilled cheese stuffed with crisp bacon, tomato, and avocado.

Recipe Facts

4.5

(3)

Active: 20 mins
Total: 20 mins
Makes: 1 sandwich

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Ingredients

  • 2 slices bacon, sliced in half crosswise
  • 2 slices hearty white bread, such as Pepperidge Farm or Arnold
  • 2 teaspoons butter
  • 2 slices American or Cheddar cheese
  • 2 slices ripe beefsteak tomato
  • 1/2 a ripe avocado, thinly sliced
  • Kosher salt

Directions

  1. Place bacon in a large nonstick or cast iron skillet and cook over medium-low heat, turning occasionally, until crisp all over, about 8 minutes. Transfer bacon to a paper towel-lined plate and bacon fat to a small bowl.

  2. Wipe out skillet and return to medium heat. Melt butter until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.

  3. Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice, followed by bacon, tomato, and avocado. Top with second cheese slice and close sandwich.

  4. Add half of reserved bacon fat to skillet and heat over medium-low heat. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining bacon fat. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

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