I combine creamy avocado, melted mozzarella, and fresh tomato slices between two buttered slices of bread, then grill it until it’s golden brown and gooey—a simple yet luxurious twist on a classic grilled cheese.

Why You’ll Love This Recipe

I adore how the rich avocado adds a velvety texture that complements the melty mozzarella. The juicy tomato brings a fresh brightness that cuts through the richness, and the crisp grilled exterior gives the sandwich a satisfying crunch. It’s a perfect balance of flavors and textures that feels indulgent but is easy to prepare.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Bread (I use sourdough for flavor, but any sturdy bread works)
Ripe avocado, sliced or mashed
Fresh tomato, thinly sliced
Mozzarella cheese, sliced or shredded
Butter or olive oil for grilling
Salt and pepper to taste
Optional: fresh basil leaves or a drizzle of balsamic glaze

Directions

I begin by buttering one side of each bread slice (or brushing them with olive oil).
On the unbuttered side, I spread the avocado evenly.
I layer mozzarella over the avocado, then add tomato slices on top.
I season with salt and pepper, and if I’m feeling fancy, I add fresh basil or a splash of balsamic.
I close the sandwich with the second bread slice, buttered side out.
I heat a skillet over medium heat and place the sandwich in it.
I grill for about 3–4 minutes on each side, pressing gently with a spatula, until the cheese is melted and the bread is golden brown.
I remove it from heat, let it rest briefly, then slice and serve.

Servings and timing

This recipe makes 1 hearty sandwich (enough for one person).

Prep time: about 5 minutes
Cook time: about 8 minutes
Total time: around 13 minutes

If I want to feed two, I simply double the ingredients and cook each sandwich separately.

Variations

Protein boost: I sometimes add sliced turkey for extra heartiness.
Extra herbs: I like to include fresh basil or arugula for more flavor and a peppery bite.
Spice it up: A few red pepper flakes or a swipe of sriracha adds a nice kick.
Cheese swaps: I’ve tried fontina or pepper jack instead of mozzarella for different flavors.

Storage/reheating

If I have leftovers, I wrap the sandwich tightly in foil and store it in the fridge for up to 24 hours. To reheat, I place it in a hot skillet or toaster oven for a few minutes until the cheese is melty again and the bread regains its crispness. I avoid the microwave since it makes the bread soggy.

FAQs

1. Can I make this sandwich vegetarian?

Yes, the sandwich is already vegetarian—just omit any optional turkey additions.

2. Can I prepare it ahead of time?

I can assemble it ahead, wrap it in plastic, and refrigerate for a few hours. I then grill it straight from the fridge when I’m ready.

3. What kind of bread works best?

I prefer sourdough for its flavor and sturdiness, but whole wheat, multigrain, or even a sturdy white bread will work well.

4. How ripe should the avocado be?

I use a ripe avocado that yields slightly to pressure. It should be soft enough to mash or slice easily, but not so ripe that it’s brown inside.

5. Can I add other vegetables?

Absolutely—I’ve added thin cucumber slices, roasted red peppers, or baby spinach for extra flavor and nutrition.

Conclusion

I love this grilled cheese because it’s both comforting and fresh—a simple upgrade with avocado, mozzarella, and tomato that elevates the classic sandwich. Whether I’m making a quick lunch or a cozy dinner, it hits all the right notes: creamy, cheesy, crunchy, and flavorful.

Avocado, Mozzarella, and Tomato Grilled Cheese

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Author: Sue
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 1 sandwich
Category: Lunch
Method: Grilling
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A grilled cheese sandwich with creamy avocado, melted mozzarella, and fresh tomato, creating a simple yet luxurious twist on the classic.

Ingredients

Bread (sourdough or sturdy bread)
Ripe avocado, sliced or mashed
Fresh tomato, thinly sliced
Mozzarella cheese, sliced or shredded
Butter or olive oil for grilling
Salt and pepper to taste
Optional: fresh basil leaves or a drizzle of balsamic glaze

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Instructions

Butter one side of each bread slice or brush with olive oil.
Spread avocado evenly on the unbuttered side of one slice.
Layer mozzarella over the avocado, then add tomato slices on top.
Season with salt and pepper, and optionally add basil or balsamic glaze.
Place the second slice of bread on top, buttered side out.
Heat a skillet over medium heat and place the sandwich in it.
Grill for 3-4 minutes on each side, pressing gently with a spatula until the cheese melts and the bread is golden brown.
Remove from heat, let rest briefly, slice, and serve.

Notes

If making for two, double the ingredients and cook separately.
Try adding sliced turkey for extra protein.
For a spice kick, add red pepper flakes or sriracha.
Use fontina or pepper jack cheese for a different flavor.
Leftovers can be wrapped in foil and refrigerated for up to 24 hours. Reheat in a skillet or toaster oven to restore crispness.