Turkey Club Grilled Cheese (Printer-Friendly)

Roasted turkey, crispy bacon, fresh lettuce, and tomato melted between golden buttery sourdough bread.

# What You 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
09 - 1 teaspoon Dijon mustard

# 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.
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 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.

# Helpful Hints:

01 -
  • It combines the best parts of a club sandwich with the gooey comfort of grilled cheese, so you dont have to choose.
  • Everything cooks in one skillet in under twenty minutes, making it perfect for those days when youre too hungry to wait.
  • The crispy, buttery crust against the melted cheese and smoky bacon creates a texture contrast thats hard to beat.
  • You can customize it endlessly with whatever cheese, greens, or spreads you have on hand.
02 -
  • Pat the tomato slices dry before adding them or the sandwich will get soggy and the cheese wont stick properly.
  • Dont rush the heat, medium is key because high heat burns the bread before the cheese melts and youll end up with a sad, crunchy outside and cold inside.
  • Use softened butter, not melted, because melted butter soaks into the bread instead of creating that crispy layer you want.
  • Let the sandwich rest for a full minute after cooking or the fillings will slide out the moment you cut into it.
03 -
  • Press down gently with your spatula while cooking to help everything meld together, but dont smash it flat or youll lose all the lovely layers.
  • If youre making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Use day old sourdough if you have it because it holds up even better under heat and has a sturdier crumb that wont get soggy.
  • Toast your bacon until its truly crispy, limp bacon will steam inside the sandwich and lose its charm.
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