I love this creamy avocado grilled cheese because it brings a fresh, rich twist to the classic grilled cheese. With gooey cheese melting into smooth avocado, it’s comfort food with a bit of elegance and extra goodness.
Why You’ll Love This Recipe
I adore the perfect balance of textures: the crispy golden bread gives way to creamy, nutritious avocado and stretchy, melty cheese. It’s quick—I can have it ready in under 15 minutes—and flexible, since I can customize the cheese or bread based on what I have on hand.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 4 slices of your favorite bread (like sourdough or whole wheat)
- 1 ripe avocado
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons softened butter
- Optional: a pinch of garlic powder, onion powder, salt, pepper
Directions
- Heat a skillet over medium heat.
- Mash the avocado in a bowl until creamy but slightly chunky. Season with salt and pepper (and garlic/onion powder if using).
- Butter one side of each bread slice. On the opposite side of two slices, spread the avocado mash.
- Top the avocado‑coated slices with mozzarella and cheddar. Close the sandwiches with the remaining bread, butter‑side out.
- Grill each sandwich for about 3–4 minutes per side until the bread is golden and the cheese has melted. Flip carefully for even toasting.
- Let the sandwiches rest a minute before slicing and serving.
Servings and timing
- Servings: serves 2 sandwiches (2 people)
- Prep time: about 5–8 minutes
- Cook time: about 8–10 minutes
- Total time: around 15 minutes
Variations
- Swap cheeses: try pepper jack for heat, Swiss for a milder flavor, or Gouda for a richer taste.
- Add extras: crisp bacon, tomato slices, fresh basil, or spinach for more flavor and texture.
- Spice it up: mix a pinch of chili flakes or hot sauce into the avocado for a kick.
Storage/reheating
- Storage: Keep sandwiches in an airtight container in the fridge for up to 2 days.
- Reheating: Toast in a skillet on medium-low heat until warmed through; or use a toaster oven to crisp the bread while melting the cheese. Avoid the microwave—it can make the bread soggy and the avocado lose texture.
FAQs
How do I stop the avocado from making the bread soggy?
I find that using a perfectly ripe (not overripe) avocado and grilling the sandwich right after assembling ensures it stays crisp.
Can I prep the avocado mix ahead of time?
Yes—I mash the avocado, season it, and stash it in the fridge for a day. I assemble and grill the sandwich just before eating for the best texture.
What breads work best?
I prefer day-old sourdough or thick-cut white bread. They hold the filling well without getting too soggy.
What cheeses pair well with avocado?
Mozzarella and cheddar are classic because of their meltiness and flavor. But pepper jack, Swiss, or Gouda all work wonderfully.
Can I make this sandwich vegan or dairy‑free?
Absolutely—I just use vegan butter and plant-based cheese shreds, and I still enjoy that creamy, melty satisfaction.
Conclusion
I always find this creamy avocado grilled cheese to be a comforting, delicious upgrade to a classic. It's quick, versatile, and hits the nail on buttery-crisp bread, creamy avocado, and melty cheese. Whether I'm cooking for one or sharing it, it’s a dependable crowd-pleaser that never disappoints.
Print
Creamy Avocado Grilled Cheese
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 bread bowls
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Spaghetti Garlic Bread Bowls combine saucy, cheesy spaghetti with crusty garlic bread rolls for a fun and indulgent handheld meal that's perfect for casual dinners or entertaining guests.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2–3 garlic cloves, finely minced
- 500 g (1 lb) ground beef
- 1 Tbsp tomato paste
- 80 ml (⅓ cup) red wine (or extra beef stock)
- 500 g passata (pureed tomatoes)
- 240 ml (1 cup) beef stock
- ½ Tbsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp sugar
- ½ bunch fresh basil, chopped
- 20 g (¼ cup) freshly grated parmesan
- Salt and black pepper to taste
- 200 g spaghetti
- 6 large crusty white rolls
- 100 g (7 Tbsp) butter, melted
- 3 garlic cloves, finely grated
- 30 g (1 oz) parmesan, grated
- 1 Tbsp fresh parsley, finely chopped (plus extra for garnish)
- 200 g (2 cups) shredded mozzarella
Instructions
- Heat olive oil in a large pan over medium heat. Cook the onion until soft, then add garlic and cook for another minute.
- Add ground beef and brown thoroughly. Stir in tomato paste, then pour in red wine and let it reduce slightly.
- Add passata, beef stock, Worcestershire sauce, oregano, sugar, and basil. Season with salt and pepper and simmer for 25 minutes until thickened. Stir in parmesan and adjust seasoning as needed.
- Cook spaghetti until al dente, drain, and mix directly into the meat sauce.
- Preheat oven to 180°C (350°F). Slice tops off rolls and hollow them out, leaving about ½-inch thick walls.
- Mix melted butter with garlic, parsley, and grated parmesan. Brush inside and outside of each roll with the mixture.
- Stuff rolls with the spaghetti mixture, top with mozzarella, and bake for 8–10 minutes until crispy and cheese is melted. Broil briefly for a golden top if desired.
- Garnish with additional parsley and serve immediately.
Notes
- Use plant-based meat or mushrooms for a vegetarian version.
- Try different cheeses like provolone or burrata for a twist.
- Substitute wine with extra beef stock and balsamic vinegar.
- Short pasta shapes work well for easier eating.
- Store sauce and garlic butter separately; assemble fresh to avoid soggy bread.
Nutrition
- Serving Size: 1 bread bowl
- Calories: 670
- Sugar: 6g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
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