Avocado, Mozzarella, and Tomato Grilled Cheese

A Grilled Cheese That Feels Like Sunshine

There are days when only a grilled cheese will do—those afternoons when the rain taps lazily against the window, or when you’re craving something simple yet deeply satisfying. This isn’t just any grilled cheese, though. It’s the kind that makes you pause mid-bite, close your eyes, and sigh happily. Creamy avocado, milky mozzarella, and juicy tomatoes come together between golden, buttery bread to create a sandwich that tastes like a hug in food form. It’s the recipe I turn to when I want comfort with a little elegance, like wearing pearls with my coziest sweater.

Ingredients You’ll Need

• 2 slices of sourdough bread – The tangy chewiness is perfect here, but a sturdy country loaf works too.
• 1 ripe avocado – Look for one that yields slightly when gently pressed—it should feel like a just-ripe peach.
• 4 oz fresh mozzarella – Tear it into rustic pieces for those lovely melted pockets.
• 1 small tomato – Thinly sliced, preferably a beefsteak or heirloom for sweetness.
• 2 tbsp butter, softened – Salted, because life’s too short for unsalted butter in grilled cheese.
• Pinch of red pepper flakes – Optional, but that gentle warmth is divine with the creamy avocado.
• Fresh basil leaves – A few torn pieces add a whisper of summer, even in January.
• Sea salt & cracked black pepper – To taste, because seasoning is the soul of every good bite.

Let’s Make Magic

First, lay out your bread slices on a cutting board. Butter one side of each slice generously—this will be the golden, crispy exterior. Flip them over so the unbuttered sides face up; this is your canvas.

Now, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it lightly with a fork, leaving some texture. Season with a pinch of salt, black pepper, and those red pepper flakes if you’re using them. Spread this luscious green goodness evenly over one slice of bread.

Next, layer on the tomato slices—overlapping them slightly like little scarlet shingles. Sprinkle with a touch more salt to draw out their juices. Scatter the torn mozzarella over the tomatoes, letting some pieces tumble toward the edges for that irresistible crispy cheese fringe. Tuck in the basil leaves here and there, their fragrance promising brightness in every bite.

Carefully place the second slice of bread on top, buttered side facing out. Press down gently—just enough to hold everything together without squashing the tomatoes.

Now, the most important part: the grilling. Heat a skillet over medium-low heat. Yes, low and slow! Rushing a grilled cheese is like skipping the last chapter of a book—you’ll regret it. Place the sandwich in the pan and let it toast patiently until the bottom is a deep golden brown, about 3-4 minutes. Peek underneath with a spatula; it should look like autumn leaves.