Grilled cheese is one of the first foods we grow up loving as kids. This nostalgia both works for and against the humble sandwich. We all remember it and love it, but sometimes it feels like grilled cheese needs to grow up a little bit before we can really enjoy it again. Enter the Best Ever Grilled Cheese. This is the grilled cheese perfected, at least in my opinion. Instead of just being a cheese and bread sandwich this is an ABT or avocado-bacon-tomato sandwich. I’ve swapped out mayo for the butter as it adds a subtle hint of tangy flavor that pairs so perfectly with rich melted cheese, crisp bacon, svelte avocado, and bright tomato. An optional (though highly recommended) sprinkling of fresh parmesan gives extra depth to the toasted flavor. While I’m a big fan of fancy artisanal breads full of large fluffy air pockets these breads have no place in grilled cheese. You want a nice tight soft bread. Big air bubbles allow cheese to escape, and that is definitely not the best ever.
Best Ever Grilled Cheese
For 1 sandwich (double, triple, or even septuple this recipe to meet your needs)
2 slices high quality white bread
2 tablespoons mayonnaise
2 tablespoons fresh grated parmesan (optional but the canned stuff won’t work here)
2 thick or 4 thin slices colby jack or cheddar cheese
2-3 slices of ripe tomato, to taste
3 slices of crisp bacon
1/4 of a very ripe avocado
- Place a non stick skillet on medium heat. Slather 1 tablespoon of mayo on each slice of bread. Sprinkle a tablespoon of the parmesan (if using) on the mayo. Place one of these slices of bread mayo side down in the skillet. Top with the cheese, tomato, bacon, avocado, and then the remaining slice of bread, mayo side up. Cook until golden brown, about 3 minutes.
- Carefully slip the sandwich and gently press down on the top to help the cheese melt through everything and allow it all to stick together. Cook until both sides are golden brown, about another 3 minutes. Serve immediately.