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Avocado, Mozzarella, and Tomato Grilled Cheese

A comforting grilled cheese sandwich featuring creamy avocado, fresh mozzarella, and ripe tomatoes, perfect for weeknight dinners or casual lunches.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Dinner, Lunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices good bread (sourdough, whole wheat, or country loaf) Choose your favorite type of bread.
  • 1 medium ripe avocado, thinly sliced Make sure the avocado is ripe for the best flavor.
  • 1 medium tomato, thinly sliced Heirloom or Roma tomatoes work well.
  • 3–4 slices fresh mozzarella (about 3–4 oz / 85–115 g) Or use shredded fresh mozzarella.
  • 2 tablespoons butter, softened Or use olive oil for a dairy-free option.
  • 1 teaspoon olive oil Optional, for drizzling on tomato.
  • 4–6 leaves fresh basil, torn Optional but recommended for flavor.
  • Salt and freshly ground black pepper, to taste
  • Balsamic glaze or pesto Optional for extra flavor.

Method
 

Preparation
  1. Slice the avocado and tomato, tear the basil, and slice the mozzarella if using a ball.
  2. Salt the tomato lightly and let it sit for 2–3 minutes to take the raw edge off.
Assembling the Sandwich
  1. Butter one side of each bread slice evenly (the buttered side will be outside). Brush with olive oil for a dairy-free version if preferred.
  2. On the unbuttered side of one slice, layer mozzarella first (this helps it melt against the bread), then avocado slices, tomato slices, and basil. Sprinkle with salt and pepper to taste. Drizzle olive oil or balsamic glaze if using.
  3. Top with the second slice of bread, buttered side up. Press gently to seal.
Cooking
  1. Heat a skillet over medium-low heat (about 325–350°F / 160–175°C). Place the sandwich in the skillet.
  2. Cook for 3–4 minutes on the first side — use a spatula to press gently so cheese starts to melt.
  3. Flip the sandwich and cook another 3–4 minutes until the bread is golden brown and the mozzarella is melted. If the bread is browning too quickly, lower the heat and cover the skillet with a lid for 1–2 minutes.
  4. Remove from the skillet, let rest for 1 minute, slice in half, and serve warm.

Notes

For extra-even melting, shred a little mozzarella and sprinkle it onto the bread under the slices so it melts faster. Store leftovers in the fridge for up to 24 hours. Reheat in a skillet or oven to revive crispness.