Turkey Club Grilled Cheese (Printable Version)

Hearty grilled cheese featuring roasted turkey, crispy bacon, fresh lettuce, tomato, and melted cheese on buttery sourdough.

# What You'll Need:

→ Proteins

01 - 4 slices cooked turkey breast
02 - 4 slices cooked bacon

→ Vegetables

03 - 2 leaves romaine lettuce, washed and dried
04 - 1 medium tomato, sliced

→ Dairy

05 - 4 slices cheddar or Swiss cheese
06 - 2 tablespoons unsalted butter, softened

→ Bread

07 - 4 slices sourdough bread

→ Condiments

08 - 2 tablespoons mayonnaise, optional
09 - 1 teaspoon Dijon mustard, optional

# How-To Steps:

01 - Preheat a skillet or panini press over medium heat.
02 - Butter one side of each slice of sourdough bread.
03 - On the unbuttered side of two slices, spread mayonnaise and Dijon mustard if using.
04 - Layer in order: cheese, turkey, bacon, tomato slices, lettuce, and another slice of cheese. Top with the remaining bread, buttered side facing out.
05 - Place the sandwiches in the skillet or press. Cook for 3 to 4 minutes per side, or 4 to 5 minutes total in a press, until the bread is golden brown and the cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Tips for Success:

01 -
  • It turns lunch into something exciting without any fancy ingredients or extra trips to the store.
  • The contrast between crispy, golden bread and gooey melted cheese makes every bite feel indulgent.
  • You get all the satisfying layers of a club sandwich but in a form that actually holds together when you pick it up.
  • It comes together in twenty minutes, which means you can make it on a whim when youre really hungry.
02 -
  • Do not skip the resting step after cooking, or the first bite will send all the fillings sliding out onto your plate.
  • Medium heat is crucial because high heat will burn the bread before the cheese has a chance to melt through.
  • Pat the tomato slices dry with a paper towel to avoid sogginess seeping into the bread.
  • If your skillet is not nonstick, add a tiny bit of butter to the pan itself to prevent sticking.
03 -
  • Press down gently but firmly with your spatula while cooking to help everything meld together without squishing out the fillings.
  • Use day old sourdough if you have it, because it holds up better under pressure and does not get soggy as quickly.
  • If youre using a panini press, brush the plates lightly with butter to prevent sticking and add extra flavor.
  • Make two sandwiches at once if your skillet is large enough, because they are always better fresh and someone will definitely want seconds.
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