If you’ve never tried avocado grilled cheese, you’re in for a treat. Creamy, rich, and melty with just the right amount of crispiness, this sandwich is the perfect upgrade to your regular grilled cheese.
In this post, I’ll walk you through the easy steps (with tips!) to make your own avocado grilled cheese that turns out golden, gooey, and full of flavor.
You only need a few ingredients: ripe avocado, your favorite cheese, and good-quality bread. That’s it. Oh, and a pan. And a little butter or oil for that perfect crispy crust.
Depending on your bread and cheese combo, the flavor possibilities are endless. And the best part? It takes less than 10 minutes to make. Once you try it, you’ll want to make it again and again, I do!
I’ve always loved grilled cheese, but adding avocado took it to the next level. Now it’s one of my go-to comfort meals.
Simple, satisfying, and always delicious.
Ingredients You’ll Need
1 ripe avocado
4 slices of bread (sourdough or any you like)
1 cup shredded or sliced cheese (cheddar, mozzarella, or a mix)
1–2 tbsp butter or olive oil
Optional: pinch of salt, pepper, red pepper flakes, or a squeeze of lemon
How to Make Avocado Grilled Cheese
- Mash the avocado
Cut the avocado in half, remove the pit, and scoop it into a bowl. Mash it with a fork and season with a bit of salt, pepper, and lemon juice if using. - Assemble the sandwiches
Spread mashed avocado on one slice of bread. Top with cheese and close with another slice of bread. Repeat for the second sandwich. - Butter the bread
Lightly butter the outside of both slices of bread (or brush with olive oil). This helps it get golden and crispy in the pan. - Grill the sandwich
Heat a non-stick skillet over medium heat. Place the sandwiches in the pan and cook for 3–4 minutes on each side, or until golden brown and the cheese is melted. - Serve hot
Slice and serve immediately while the cheese is melty and the bread is crispy.
How to Store Avocado Grilled Cheese
Avocado grilled cheese is best eaten fresh, but if you need to store it, here’s how:
Short-term (same day):
- Let it cool to room temperature.
- Wrap it tightly in foil or parchment paper.
- Store in the fridge for up to 4–6 hours.
Overnight:
- Place in an airtight container or wrap in foil and put in the fridge.
- Eat within 24 hours for best texture and flavor.
- Note: the avocado may start to brown and the bread will soften.
How to Reheat
In a Pan: Reheat in a skillet over medium heat for 2–3 minutes per side to get the bread crispy again.
Oven or toaster oven: Bake at 350°F (175°C) for about 10 minutes.
Avoid microwaving — it makes the bread soggy.
Tips
- Add sliced tomato or a handful of baby spinach for extra flavor.
- Use a panini press for an even crispier crust.