Creamy Avocado Grilled Cheese Recipe

I made a creamy Avocado Melt that layers ripe avocado and melted cheese between crisp bread, a simple sandwich that will have you eager to read on.

I made this Creamy Avocado Grilled Cheese on a slow Saturday. My daughter helped mash the ripe avocado mashed a bit, and we kept talking like we had nowhere to go while the smell filled the kitchen.

The sharp cheddar melted into little gooey pockets, and yes it spilled over once or twice which made us laugh. It’s kinda messy and way too easy, which makes it dangerous, but that’s the point.

I keep calling it an Avocado Melt, and somehow it always ends up on What To Eat With Grilled Cheese lists, begging to be made again.

Ingredients

• Bread gives carbs and fiber, crusty or soft changes bite, can toast for flavor.
• Avocado supplies creamy texture, it’s heart healthy fats, fiber, and a mild nutty flavor.
• Sharp cheddar brings savory tang, protein and calcium it melts into gooey goodness.
• Butter browns the bread, adds rich fat and flavor, theres sodium and calories.
• Citrus brightens richness, adds subtle sour notes and prevents avocado from browning.
• Salt enhances flavors and pepper gives mild heat, use sparingly if needed.
• Red pepper flakes kick up heat, tiny pinch goes a long way, optional.

Ingredient Quantities

• 4 slices of bread any kind you like (sourdough, whole wheat, country)
• 1 ripe avocado mashed a bit
• 4 slices sharp cheddar or about 1 cup shredded cheddar
• 2 tablespoons unsalted butter softened
• 1 teaspoon fresh lemon or lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of red pepper flakes optional

How to Make this

1. Cut the avocado in half, scoop into a bowl and mash a bit with a fork so there’s some texture. Stir in 1 teaspoon lemon or lime juice, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and a pinch of red pepper flakes if you want heat. Taste and adjust, its fine if it’s a little chunky.

2. Lay out the 4 slices of bread and spread the 2 tablespoons softened unsalted butter on one side of each slice. Soft butter spreads easier so you dont tear the bread.

3. If using shredded cheddar, grate it now; shredded melts faster than slices. You need about 4 slices of sharp cheddar or about 1 cup shredded cheddar total.

4. Build two sandwiches: place two unbuttered sides up, add a layer of cheese on each (this protects the bread from getting soggy), spread half the mashed avocado on top of the cheese, then add another layer of cheese and close with the buttered side out.

5. Heat a skillet over medium low heat until warm. Cast iron or nonstick both work. Keep the heat lower than you think so the bread browns slowly and the cheese melts without burning.

6. Place one sandwich in the skillet and press gently with a spatula. Cook 3 to 4 minutes until the bottom is golden brown. If it’s browning too fast, lower the heat.

7. Flip the sandwich, cover the skillet with a lid for 1 to 2 minutes to trap heat and help the cheese melt, then cook another 2 to 3 minutes uncovered until the second side is golden and the cheese is gooey.

8. Repeat with the second sandwich. If you used shredded cheese, it will melt quicker so watch closely.

9. Transfer sandwiches to a cutting board, let them rest about 1 minute so the filling sets a bit, slice in half and serve warm. For extra gooey pulls slice diagonally and eat right away.

Equipment Needed

1. Cutting board (for avocado, assembling and slicing)
2. Sharp chef’s knife (cut avocado and slice the finished sandwich)
3. Mixing bowl (mash the avocado and stir in seasonings)
4. Fork (for mashing and stirring)
5. Box grater or handheld grater (if using shredded cheddar)
6. Butter knife or small offset spatula (to spread softened butter and the avocado)
7. Skillet, cast iron or nonstick (cook the sandwiches)
8. Spatula (press, flip and remove sandwiches)
9. Lid (to cover the skillet briefly so the cheese melts)

FAQ

Creamy Avocado Grilled Cheese Recipe Substitutions and Variations

• Bread (4 slices): swap sourdough for ciabatta or focaccia for a chewier bite, use whole grain or rye for nuttier flavor, or choose a gluten free loaf if needed.
• Avocado (1 ripe): try mashed cooked peas or smashed edamame for creamy texture, or hummus for tang and protein, or soft silken tofu blended with a splash of lemon for a neutral creamy swap.
• Sharp cheddar (4 slices / ~1 cup shredded): use gouda or fontina for extra melt, pepper jack if you want spice, or fresh mozzarella for a milder, gooey melt.
• Unsalted butter (2 tbsp): spread mayo on the outside for golden, even browning, brush with olive oil for a lighter crisp, or use ghee for a nutty, higher-heat option.

Pro Tips

1) Soften the butter but dont let it get oily, it should spread without tearing the bread. If youre in a rush zap it for 3 seconds at a time instead of melting it, that helps a lot.

2) Chill the block of cheddar for 10 to 15 minutes before grating, cold cheese shreds cleaner and clumps less so it melts nicer. Also mixing a bit of a stretchier cheese (like a little mozzarella) with the sharp cheddar gives those gooey pulls.

3) Use cheese as a moisture barrier, put cheese both under and over the avocado. It’ll keep the bread from getting soggy and helps the filling heat evenly.

4) Low and steady heat is your friend; if the bread is browning too fast, lower the flame and if needed finish the sandwiches in a warm oven for a minute so the cheese melts without burning the crust.

5) Make the avocado ahead and press plastic right on the surface to stop browning, add the lemon or lime then taste and adjust. Dont mash it to a paste, a little chunkiness gives better texture.