Turkey Club Grilled Cheese

The skillet was still warm from breakfast when I decided to use up the leftover turkey from Sunday dinner. I had bacon in the fridge, good sourdough on the counter, and a sudden craving for something more than a plain grilled cheese. What started as a quick lunch experiment turned into a sandwich I now make at least twice a month. It's messy, satisfying, and somehow tastes better when you're standing at the counter eating it right out of the pan.

I made this for my brother one rainy Tuesday afternoon, and he declared it better than any deli sandwich he'd ever paid twelve dollars for. We sat at the kitchen table with potato chips and cold lemonade, and he kept saying he couldn't believe it was just leftovers. That's when I realized this sandwich didn't need to be fancy to feel special. Sometimes the best meals are the ones you throw together without a plan, just instinct and hunger.

Ingredients

• Cooked turkey breast: Roasted or deli turkey both work beautifully here, though roasted has a deeper flavor and less sodium if you have leftovers to use up.
• Cooked bacon: Crispy bacon adds a smoky, salty crunch that balances the richness of the cheese, and I always cook extra because it never makes it all into the sandwich.
• Romaine lettuce: The crisp texture and mild flavor hold up better than soft greens once the sandwich is pressed, and it stays refreshing even against all that melted cheese.
• Tomato: Use a ripe but firm tomato so the slices dont turn watery under heat, and pat them dry with a paper towel before layering.
• Cheddar or Swiss cheese: Cheddar melts into sharp, creamy goodness while Swiss brings a nutty sweetness, so pick based on your mood or use both.
• Unsalted butter: Softened butter spreads easily and toasts the bread into a golden, crispy shell without burning, which salted butter sometimes does too fast.
• Sourdough bread: The tangy flavor and sturdy texture make it ideal for holding all the fillings without falling apart, plus it crisps up like a dream.
• Mayonnaise: Optional but recommended, it adds a creamy richness and helps the mustard spread evenly across the bread.
• Dijon mustard: A tiny bit of sharpness cuts through the richness and wakes up the whole sandwich, though you can skip it if mustard isnt your thing.

Instructions

Warm the skillet:

Set your skillet or panini press over medium heat and let it warm for a couple of minutes while you prep. You want steady, even heat so the bread toasts without scorching before the cheese melts.

Butter the bread:

Spread softened butter generously on one side of each slice of sourdough, reaching all the way to the edges. This ensures every bite has that crispy, golden crust.

Add the spreads:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a small swipe of Dijon mustard if youre using them. These add moisture and a subtle tang that ties everything together.

Build the layers:

Start with a slice of cheese directly on the bread, then add turkey, bacon, tomato slices, lettuce, and top with another slice of cheese. The cheese on both sides acts like glue and melts into all the other ingredients.

Close and press:

Place the second slice of bread on top, buttered side facing out, and press down gently. If using a skillet, place the sandwich in the pan and press with a spatula.

Cook until golden:

Cook for three to four minutes per side in a skillet, flipping carefully, or four to five minutes total in a panini press. The bread should be deep golden and the cheese fully melted and oozing slightly at the edges.

Rest and serve:

Remove from heat and let the sandwich rest for one minute so the cheese sets just enough to hold together when you slice. Cut in half and serve immediately while its still warm and crispy.

Save

The first time I served this to friends during a casual Sunday lunch, everyone went quiet for a few bites before someone finally said, this is exactly what I needed today. That's the magic of this sandwich—it's indulgent without being complicated, and it tastes like care even when you threw it together in ten minutes. It's become my go to whenever I want to feed people something that feels both comforting and a little bit special.

Choosing Your Cheese

Cheddar gives you that sharp, bold flavor that stands up to the bacon, while Swiss melts into a creamy, nutty layer that feels a little more refined. I've also used provolone when I wanted something mild and stretchy, and even pepper jack once when I was feeling adventurous. The key is picking a cheese that melts well and complements the smokiness of the bacon without overpowering the turkey.

Making It Your Own

This sandwich is incredibly forgiving and loves improvisation. I've added sliced avocado for creaminess, swapped in smoked turkey for extra depth, and used whole grain bread when I wanted something heartier. Once I even used leftover cranberry sauce instead of mustard during the holidays, and it was surprisingly perfect. Think of the recipe as a template and adjust based on what's in your fridge or what sounds good that day.

Serving Suggestions

I usually serve this with a handful of kettle chips and a crunchy dill pickle on the side, which cuts through the richness and adds a satisfying contrast. A simple green salad with a tangy vinaigrette also works beautifully if you want to balance out the indulgence. Sometimes I'll pour a cold glass of iced tea or lemonade, and that's lunch sorted.

• Serve it with sweet potato fries if you want to make it feel like a diner meal.
• Pair it with tomato soup for dipping if the weather is cool and you want maximum comfort.
• Cut it into small squares and serve as an appetizer at a casual gathering.

Save

This sandwich has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that sometimes the best recipes are the ones born from leftovers, a hot pan, and a little bit of hunger.

Recipe FAQ

→ What type of bread works best for this sandwich?

Sourdough is ideal for its tangy flavor and sturdy texture that holds up to melting cheese and moist fillings. Alternatives include ciabatta, focaccia, or thick-cut Texas toast.

→ Can I prepare this sandwich ahead of time?

Assemble all ingredients and store separately until ready to cook. The sandwich is best enjoyed fresh off the heat when the cheese is melted and bread is crispy.

→ What cheese works best for melting?

Cheddar and Swiss cheese melt beautifully. Provolone and American cheese are also excellent choices. Avoid cheeses with high moisture content that won't melt smoothly.

→ How do I get a perfectly golden crust?

Butter the exterior bread slices generously and cook over medium heat. Medium heat prevents the outside from burning before the cheese melts inside. A panini press ensures even cooking.

→ What are good side dishes to serve with this?

Pickles provide tangy contrast, while a crisp side salad balances the richness. Tomato soup or coleslaw are also classic pairings that complement the warm, melted cheese.

→ Can I make a vegetarian version?

Omit the turkey and bacon, then add roasted vegetables like zucchini, eggplant, or grilled mushrooms for substance and flavor. Add pesto or a flavorful spread to enhance depth.