Step 1: Get That Avocado Situation Sorted Cut your avocado in half, remove the pit (save it if you’re into that whole “put it in water and grow a plant” thing).

Scoop the flesh into a bowl and mash it up. Don’t go crazy – you want it creamy but with some texture.

Add lime juice, salt, pepper, and garlic powder. Mix it up and taste. Need more lime? Add it. More salt? Go for it. This is your moment.

Step 2: Prep Your Cheese Mix In another bowl, mix the softened cream cheese until smooth. This is your secret weapon – it makes everything extra creamy and helps hold the sandwich together.

Have your shredded cheeses ready to go. We’re working fast here.

Step 3: Assembly Time Lay out your bread slices. Butter one side of each slice – this is what’s going to get golden and crispy.

Flip two slices over (buttered side down) and spread a layer of that cream cheese mixture on the unbuttered side.

Spread the mashed avocado over the cream cheese. Don’t go edge to edge – leave a little border so it doesn’t all squeeze out.

Layer on some of the shredded cheese, then add your tomato slices (if using), red onion, and spinach.

Top with the remaining shredded cheese, then place the other bread slice on top, buttered side up.

Step 4: The Grilling Game Heat a large skillet or griddle over medium-low heat. Yes, medium-low. We’re not making toast here, we’re melting cheese.

Carefully transfer your sandwiches to the pan. Cook for 3-4 minutes until the bottom is golden brown and gorgeous.

Flip carefully (use a wide spatula and maybe say a little prayer). Cook another 3-4 minutes until the second side is golden and the cheese is melted.

Step 5: The Final Touch Remove from heat and let them sit for 1 minute. This helps everything set up so it doesn’t all fall out when you cut it.

Sprinkle the top with everything bagel seasoning if you’re feeling extra.

Cut diagonally (because that’s how grilled cheese should be cut, don’t @ me) and serve immediately.