Avocado Toast Grilled Cheese (Printable)

Creamy avocado combined with melty cheese on toasted sourdough for a quick, flavorful bite.

# What You'll Need:

→ Bread

01 - 4 slices sourdough or whole grain bread

→ Avocado

02 - 1 large ripe avocado
03 - 1 teaspoon lemon juice
04 - Salt and freshly ground black pepper, to taste

→ Cheese

05 - 4 slices cheddar cheese (or Gouda, Monterey Jack, or preferred melting cheese)

→ Butter

06 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth but retaining slight texture.
02 - Lay out the bread slices and spread a thin layer of softened butter on one side of each slice.
03 - Flip two slices over and spread the mashed avocado evenly on the unbuttered side. Place two slices of cheese over the avocado on each piece.
04 - Top with the remaining bread slices, buttered side facing outward, to create two sandwiches.
05 - Preheat a nonstick skillet or grill pan over medium heat.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove sandwiches from skillet, allow to cool slightly, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It's comfort food that doesn't feel heavy, with the creaminess of avocado balancing the richness of melted cheese.
  • Ready in under 20 minutes, making it perfect for when you want something impressive without the fuss.
  • One sandwich feeds you completely, or make two and feel like you're treating yourself to something restaurant-worthy.
02 -
  • Don't use cold avocado straight from the fridge; it won't mash smoothly and the texture becomes grainy no matter how hard you work at it.
  • Medium heat is non-negotiable because high heat will char your bread before the cheese melts through, and low heat leaves you with rubbery cheese and pale toast.
  • If your avocado is still firm, you can gently warm it in the bowl for 30 seconds to help with mashing, or just cut it into thin slices and layer it that way instead.
03 -
  • A cast-iron skillet holds heat more evenly than nonstick, but nonstick works fine if that's what you have and you're not pressing too hard.
  • The secret to perfect melting is pressing gently with your spatula for the last minute of cooking on each side—you're not smashing, just encouraging the cheese to make friends with itself.
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