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Grilled Cheese

The Perfect Sunday Afternoon Sandwich

April 16, 2013
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Preview Sandwich

Weekends come and go so fast, don’t they? By the time Sunday arrives, it seems like all of the things I needed to accomplish on the weekend are still hanging around- laundry, grocery shopping, and preparing for the work week ahead.

Since my fridge is pretty bare once Sunday rolls around, it’s easy to fall into the trap of stopping at the sandwich shop on the corner by our apartment before we go grocery shopping. But if there is one thing we always have on hand in our freezer, it is bacon. I don’t use it very often, but Adam always seems to sneak a pound in our grocery cart “just to have on hand.” That boy loves bacon way too much! I figure I can treat him to some bacon once in a while, and when I saw our new recipe, Bacon & Avocado Grilled Cheese Sandwiches, I knew he’d love it! We always have avocados in our fruit bowl since Adam likes to whip up his famous guacamole every so often, so this recipe fit the bill perfectly for something quick and easy to make for lunch. 


Before assembling the sandwiches, crisply cook slices of bacon. Cook enough for 2 slices per sandwich. The nice thing about this recipe is you can scale it down (or up) to match however many people you will be serving. Since I was making this for two, I just grabbed enough ingredients for two sandwiches.

Sandwich Ingredients 

Before I started assembling the sandwiches, I cut avocado slices. I’ve found the easiest way to do this is to cut the avocado in half, and cut thin slices vertically down the flesh of the avocado.

Slice Avocado 

Use a spoon to scoop out the cut pieces, and voila, you have perfectly sliced avocados to use on the sandwiches.

Spoon Avocado 

Now to assemble: start by buttering one side of each piece of bread that will make up your sandwich. I used delicious bakery sourdough bread, but you can use pretty much any kind of bread you want with this sandwich. Whole grain, Ciabatta, or Cheddar Jalapeno bread are all different varieties I’ve found in my grocery store that would taste great for this sandwich.

Butter Bread 

Place one piece of bread, buttered-side down on a cutting board and layer one slice of American cheese (I tore the cheese in half to fit on my bread better).

Add Cheese to Bread 

Top with 2 slices of the cooked bacon…

Add Bacon 

…3 slices of avocado…

Add Avocado 

…and another cheese slice.

Add Cheese 

Top the sandwich with the other piece of bread (buttered-side up) and place into a skillet over medium heat.

Sandwich in Grill 

Turn once and cook until both sides are evenly browned and the cheese is starting to melt.

Browned Sandwich 

Quick, easy and delicious!

Final Sandwich 

What kind of bread would you use to make this sandwich? Leave a comment and let me know what you think of these Bacon & Avocado Grilled Cheese Sandwiches.

Mallory is a consultant for the Test Kitchens at Land O'Lakes and writes for our Recipe Buzz® Blog.

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After I make the sandwich I butter the top slice and put it on the bottom of ,of the pan, as it is browing I butter the top.

Posted April 25, 2013 by Anita

My favorite bread for grill cheese sandwich is sourdough or french bread. I use dark brown rye bread for health reasons most of the time when making a sandwich. I have used a garlic sourdough bread that is excellent for sandwiches also.

Posted April 24, 2013 by Sharon

this is what my husband & I do also, but we add thinly sliced tomatoes!!! it seems we cannot get away from BLT mania!!!

Posted April 18, 2013 by Elizabeth O.

This sandwich sounds really good, but I would grill the 'inside' of the bread first - then just proceed as usual. That way you get a good melt on the cheese and a very crispy bread.

Posted April 16, 2013 by Terrie R.

If you hate getting butter all over everything, as you start to assemble your sandwich, place your first piece of bread butter side UP on your plate/cutting board. Then place your second piece of bread butter side DOWN on top. This allows you to build your sandwich on the UNbuttered side of the bread while keeping things tidy. Then just lift your "loaded" slice of bread into your skillet and top with what WAS your bottom slice.

Posted December 07, 2011 by Megan

sounds delicious. I am definately going to try this recipe.

Posted October 23, 2011 by Shawna
Test Kitchen Comment
From: mallory
Shawna, I hope you find this sandwich as delicious as I did! Make sure to come back and let me know how it turned out for you.
Posted October 24, 2011

Casey- cutting the avocado inside the shell is a trick I learned from a good friend a while back, and it definitely has made my life a lot easier! Glad you enjoyed the tip!

Posted May 02, 2011 by Mallory

Thanks for the great tip of cutting the avocado in the skin, it has made things so much easier!

Posted April 30, 2011 by Casey

Pris- I agree that Cheddar is a great cheese on grilled cheese sandwiches, but sometimes (as in this case) I like to use American because it is milder and lets the flavor of the bacon and avocado shine. However, I've been known to put multiple kinds of cheese on one grilled cheese sandwich, and cheddar is usually one of my choices! -Mallory

Posted April 29, 2011 by Mallory

Hi Sandy, I love rosemary olive oil bread! I think it makes for a great sandwich bread and we usually have some in our freezer. You'll have to let me know if you try this sandwich with rosemary olive oil bread, because I haven't tried it...yet! -Mallory

Posted April 29, 2011 by Mallory

american cheese? blashemy- always use cheddar and the stronger the better.

Posted April 29, 2011 by pris

I'd use a rosemary olive oil chiabbatta bread. Sounds yummy!

Posted April 27, 2011 by sandy

Jordan- that sounds like a great idea! Especially to dress up plain white bread if that is all you have. I'm going to have to give this a try, along with the potato chip idea! -Mallory

Posted April 22, 2011 by Mallory

Try this: When you butter the bread for the skillet, sprinkle some grated Parmesan cheese on the butter side. When you grill the sandwich, it creates a Parmesan crust on the outside. The flavor of the dry Parmesean complements a creamier cheese and the avocado really well. You will never go back.

Posted April 22, 2011 by Jordan

Jayson- what an awesome idea! Never would have thought of putting chips into a sandwich, but it makes sense- crunchy and salty just like bacon! I'll have to give this a try.

Posted April 21, 2011 by Mallory

This is what cooking is all about, exploration and trying out new things.

Posted April 19, 2011 by Vedette

If you want this one day and realise someone ate all the bacon in a middle of the night bacon feast, use potato chips. Salty and crunchy. Chips IN the sandwich are delicious. I also add fresh baby spinach and a drizzle of balsamic vinegar. Yum.

Posted April 15, 2011 by Jayson

Great photos Mallory! I agree this is a super sandwich. My family calls them Piggy Panini! They are (naturally) my kids' favorites an requeste whenever thier friends are over. KC Quaretti-Lee

Posted April 14, 2011 by KC

Avocados are amazing. You can't go wrong with them.

Posted April 12, 2011 by natalie

Just the title alone is awesome. My favorite meal is always "a sandwich" combine breads cheeses vegies spreads ect and you have the most perfect meal and the nice thing...differnt every single day of the year. :) The golden color you achieved on the sandwich above is awesome.

Posted April 11, 2011 by Daryl R

extra sourdough bread or a great pumpernickel!! xoxo

Posted April 08, 2011 by julie

Experimenting with different breads, bacons and vegetables is a great idea! Trying new things with a recipe is always fun. Make sure to let us know how it turns out for you if you try the sandwich using different ingredients! -Mallory

Posted April 08, 2011 by Mallory

Sounds great, am anxious to try, I use a lot of five grain bread and it is wonderful toasted/grilled. Also I would experiment with different cheeses or perhaps a "peppered bacon".........also instead of a 2nd cheese layer you could use some thin slices of roma tomatoes for a different twist with the avacado!

Posted April 07, 2011 by R Newton