Grilled Cheese with Bacon, Tomato, and Avocado

Ingredients

• 2 slices bacon, sliced in half crosswise
• 2 slices hearty white bread, such as Pepperidge Farm or Arnold
• 2 teaspoons butter
• 2 slices American or Cheddar cheese
• 2 slices ripe beefsteak tomato
• 1/2 a ripe avocado, thinly sliced
• Kosher salt

Directions

1. Set the bacon in a large nonstick or cast iron skillet over medium-low heat. Cook it, turning it now and then, until it is crisp from edge to edge, about 8 minutes. Move the bacon to a plate lined with paper towels, and pour the bacon fat into a small bowl.
2. Clean out the skillet and put it back over medium heat. Add the butter and let it melt until the bubbling settles down. Lay in both slices of bread and cook, moving them around in the pan occasionally, until the undersides are lightly golden, about 2 minutes.
3. Move the bread to a cutting board with the toasted sides facing up. Set 1 slice of cheese on 1 piece of bread, then layer on the bacon, tomato, and avocado. Add the 2nd slice of cheese, then close up the sandwich.
4. Spoon 1/2 of the reserved bacon fat into the skillet and warm it over medium-low heat. Add the sandwich and cook, shifting it around occasionally, until the bottom is evenly deep golden brown, about 5 minutes. Lift it out with a flexible metal spatula.
5. Add the remaining bacon fat to the skillet. Put the sandwich back in the pan with the cooked side facing up. Season with salt. Cook, moving it around occasionally, until the 2nd side is evenly deep golden brown and the cheese has fully melted, about 5 minutes. Serve immediately.