Fifteen Spatulas

Grilled Cheese with Avocado and Heirloom Tomato

This opening photo…was it the most put-together shot I had?  …no. But I think it captures the glory that is this sandwich. Gooey gruyere cheese smashed between thick slices of buttery avocado and heirloom tomato, and “grilled” between two slices of sourdough toast.

Okay, before I go any further, let’s talk about this “grilled cheese” thing for a minute. Who on earth named this “grilled cheese?” There is no grill in sight here…what this really is…well…

it’s a fried sandwich.

*gasp* I know. I said it. For those who are still in the denial stage, I do apologize.

The key to not feeling guilty about eating a grilled cheese sandwich is to put healthy things in it!

Heirloom tomato?


Slice that up, put it in there.

Bam! Healthy.

Want to take it up a notch?

Add some avocado. Slice that up, put it in there.

Bam! Holy {expletive} that’s HEALTHY!

Now we get to the grilled cheese part. I like to take my toast and “grill” (fry) one side of each slice, so that both the inside AND outside are crunchy.

Take some slices of your favorite cheese (gruyere for me) and lay it on your toast.

Add your slices of heirloom tomato.

Add the sliced avocado and sprinkle with salt and pepper. Then add more cheese.

Then put your top slice on and “grill” (fry) it on both sides until the cheese is melted and gooey. Done!

Confession: The real reason I put avocado and tomato in my grilled cheese is because I think it tastes better. The healthy part just happens to be a bonus =)

Grilled Cheese with Avocado and Heirloom Tomato

Yield: 1 sandwich, easily doubles, triples, etc

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


2 slices sourdough bread
1 heirloom tomato
1 avocado
4 oz gruyere cheese
salt and pepper
about 1.5 tbsp salted butter


Start by cutting your heirloom tomato and avocado into thin slices. Set aside.

Heat up a nonstick skillet over medium heat. Rub butter directly on the skillet and add both slices of bread to the pan. Toast for a couple of minutes until golden brown, then remove the bread slices. Keeping in mind that the sides we just browned go on the inside, build your sandwich by first doing the sliced gruyere cheese, then the tomato, then the avocado. Season with salt and pepper. Add another layer of cheese, and add your other slice of bread. Add more butter to your skillet and brown the sandwich on each side for about 3 minutes, until both sides are golden brown and the cheese has melted. Enjoy!

25 comments on “Grilled Cheese with Avocado and Heirloom Tomato

  1. Haha Joanne…so true about the name of grilled cheese. Great combination of ingredients and I’m tremendously jealous of that heirloom in there. :-)

  2. Super Healthy and Super delicious.

  3. Anything with avocado is better in my opinion! I will have to try getting the inside toasty too, I have never done that before!

  4. This is such a different way to prepare, but being Spanish the avocado is in for me. I just wanted to grab that tomato…what a picture…

  5. What a gorgeous grilled cheese! Seriously, those photos make it look so pretty. I think it’s the bright colors of the veggies. I would never *ever* feel guilty about eating this sandwich. Great stuff!

  6. Your descriptions and photos have my mouth watering. I wasn’t hungry till now. Beautiful sandwich and can’t wait to try this recipe. I would never feel guilty about indulging in a grilled cheese sandwich. With healthy ingredients included, how can you go wrong?

  7. Cannot wait for summer to harvest my heirloom tomatoes. Not planted yet, still too cold, but pretty soon summer will be here and I will be harvesting. Great sandwich..

    • so I re-pinned this picture onto my psneertit because it looked so yummy! And TODAY was the day I decided to make it! From the moment I got to work, I’ve started all my conversations off with Let me tell you about my grilled cheese. And everyone is riveted! (seriously, people’s eyes lit up when I told them the ingredients) One of my co-workers even came down to see it at lunchtime. I have to admit, mine didn’t come out as beautiful as yours, but it was amazingly delicious! So thank you for the idea! I think you should re-invent all food. And I will be waiting to see what you come up with next!

      • haha you’re so funny! I’m glad you enjoyed it so much. Gruyere is an awesome cheese, one of my favorites for sure! Thanks for letting me know you liked it so much and stay in touch =)

  8. The top picture is PERFECT….as is the entire sandwich! What a delicious treat!

  9. Grilled cheese is the most perfect thing, I mean, melted cheese whatever method you use to melt it, a grill, a pan, fire…!!! Good idea to add avocado, it gives more moisture and the tomato, ok, something fresh inside.

  10. Your ingredients looks so fresh and yummy. I could eat this sandwich at least once a week! Happy Easter to you! BAM

  11. This is the typical lunch at our office! I love that melting cheese

  12. A grilled cheese is iconic, so I love the spin you put on this classic sandwich. Everything just looks spectacular.. I love this

  13. Yum! I just found your blog via pinterest. I love grilled cheese and anything else I can put in it.

  14. Love avocado in a grilled cheese…so delicious!

    • This reminds me of sotihmeng I’ve made a few times that I love. It’s a store-bought pizza crust, with sauce spread over it (BBQ, marinara or whatever you prefer) and leftover homemade mac n cheese crumbled on top. A little extra shredded cheese and some time in the oven and you have awesome mac n pizza.

  15. Just wanted to let you know that something isn’t being fried unless it is submerged in hot fat. So rest assured, your grilled cheese is not fried.

  16. love grilled cheese , love avocado, cant wait to try it.

    thanksfor sharing.


  17. cookie i know the apples seem a ltltie bit odd, and maybe it isn’t for everyone, but you have to just try it! it may just be me, but for some reason the sweetness and texture just complement everything else perfectly. ps. if you try it, you’ll have to let me know what you think!

  18. This sandwich turned out great! Thanks for the post, Joanne!

  19. Susan foertsch

    Ratso’s on Lincoln Ave served an open faced version of this 40 years ago. I made my own version (with pretoasted bread) using thinly sliced raw onion and crunchy iceberg lettuce. My mom used garlic salt or garlic powder to serve this to my three year old.
    It was, and still is one of my kids’ favorite comfort foods. Mine too.

  20. Pingback: Friday Five - Grilled Cheese addition - Feed Your Soul Too

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