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March is the month when I really get over winter – like completely over it.
I am ok with winter in November, December, January and even February. It’s supposed to be cold and snowy, and I don’t mind staying in and making big pots of stew.
But when March rolls around, it’s time to be planning the garden, ordering the seeds I forgot back in January, making sure we have all of the seed starting supplies that we’ll need, and checking to see if the daffodils have begun to peek out.
This has been a mild winter here in Upstate NY – warmer than usual and probably not even 2 feet of snow in total. Somehow, that just makes my spring fever even worse. I feel teased I guess, and I am ready for the real thing.
What does that have to do with this sandwich, you may ask? Everything!
My favorite sandwich is definitely a BLT. If I find myself in a somewhat chancy-looking place for lunch, I always go for the BLT, because it’s hard to mess that up, and even a less than stellar one still has bacon on it, right?
So, I was thinking about how long it will be until I can make one with fresh tomatoes and lettuce from the garden, when I thought that I didn’t have to wait until July, because I can have a bacon-y sandwich right now. A quick rummage through the fridge and voila! The ABC was born – Avocado, Bacon and Grilled Cheese Sandwiches.
Avocado, Bacon and Grilled Cheese Sandwiches
- 4 slices of hearty white or wheat bread
- Soft butter or bacon drippings
- 6 slices of bacon fried crisp
- 1 ripe avocado cut into thin slices
- 6 slices of cheese - preferably sharp cheddar colby or provolone - a couple slices of each is nice.
- 2 or 3 tablespoons medium salsa
- Hot sauce to taste
- Use a iron frying pan if you have one, but any skillet big enough to fit two sandwiches will work.
- Spread soft butter or bacon drippings on one side of each slice of bread, and place two of the slices butter side down in the skillet.
- Layer the ingredients in this order - cheese, bacon, avocado and salsa, and if desired, a few shots of hot sauce, and then finish off with another layer of cheese.
- Put a lid on the pan, and turn the heat to medium.
- Keep an eye on things, lifting a corner of the bread to keep track of how browned it's getting, and when it's nice and toasty, place the second slice of bread, butter side up on the sandwich, and carefully flip it over. Replace lid on pan.
- Allow to cook on the second side until that side is nicely browned and the cheese is melted.
- Remove from the pan and allow to sit for a couple minutes, before cutting in half and serving warm.
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