Turkey Club Grilled Cheese Sandwich

My neighbor once handed me a bag of leftover deli turkey and a handful of bacon she'd cooked that morning. I stood in my kitchen staring at both, too hungry to wait for dinner, and remembered the club sandwich I used to order every Friday after work. Instead of stacking it cold, I buttered some sourdough and pressed it all down in a hot skillet. The cheese melted into the turkey, the bacon stayed crisp, and the bread turned golden and crackling. I ate it standing at the counter, and it tasted better than any lunch I'd paid for.

I made these for my brother one Saturday when he showed up unannounced, starving after a morning hike. He sat at the table and ate both sandwiches without saying a word, then asked if I had more bread. That's when I knew this wasn't just a sandwich, it was the kind of thing people remember and come back for. Now every time he visits, he checks the fridge for turkey and bacon before he even says hello.

Ingredients

• Cooked turkey breast: Deli slices work perfectly here, and I've learned that a little extra thickness makes each bite more satisfying without drying out under the heat.
• Cooked bacon: I always cook a few extra slices in the morning and keep them in the fridge so I can grab them for moments like this without turning on the stove twice.
• Romaine lettuce: The crunch stays intact even after the sandwich cools, and it doesn't wilt the way softer greens do when they touch warm cheese.
• Tomato: I slice mine thin and pat them dry with a towel so they don't make the bread soggy, a trick I picked up after one too many drippy sandwiches.
• Cheddar or Swiss cheese: Cheddar melts fast and tastes bold, Swiss is milder and stretches beautifully, and either one turns this into something rich and comforting.
• Unsalted butter: Softened butter spreads evenly without tearing the bread, and it gives you that golden, crispy crust that makes the whole sandwich worth it.
• Sourdough bread: The slight tang cuts through the richness of the cheese and bacon, and it holds up to the heat without falling apart in your hands.
• Mayonnaise: A thin layer adds creaminess and helps the mustard spread smoothly, but I've skipped it plenty of times and the sandwich still shines.
• Dijon mustard: Just a little bit wakes up the turkey and keeps the sandwich from tasting flat, though it's completely optional if you prefer it simple.

Instructions

Warm the skillet:

Set your skillet or panini press over medium heat and let it warm up while you build the sandwiches. A properly heated surface is what gives you that even, golden crust without burning the butter.

Butter the bread:

Spread softened butter on one side of each slice, all the way to the edges. This is the side that will touch the pan and turn crispy, so don't be shy with it.

Spread the condiments:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a smear of Dijon mustard if you're using them. These add moisture and a little sharpness that balances the richness.

Layer the fillings:

Start with a slice of cheese on the condiment side, then add turkey, bacon, tomato, lettuce, and finish with another slice of cheese before topping with the second piece of bread, buttered side facing out. The cheese on both sides acts like glue and melts into everything.

Grill the sandwich:

Place the sandwich in the skillet or press and cook for 3 to 4 minutes per side, pressing down gently with a spatula if using a skillet. You'll know it's ready when the bread is deep golden and the cheese has melted into the turkey and bacon.

Rest and serve:

Let the sandwich sit for a minute before slicing so the cheese sets just enough to hold everything together. Then cut it in half and serve it while it's still warm and the bread is crackling.

Save

One evening I made these for a friend who'd had a terrible day at work. She sat on my couch with the sandwich in both hands, eyes closed, and said it was the first thing that had gone right all week. That's when I realized how much comfort can live in something this simple, how a warm sandwich made with care can feel like a small act of kindness. She still texts me sometimes asking if I have bacon and sourdough.

Choosing Your Cheese

I've tried this sandwich with nearly every cheese in my fridge, and each one changes the mood. Cheddar is sharp and bold, Swiss is nutty and melts into silky strings, and provolone is mild and creamy without overpowering the turkey. If you want something a little fancier, Gruyere adds a rich, almost sweet note that makes the whole thing feel more grown up. The key is using cheese that melts well and doesn't separate under heat, so save the crumbly cheeses for another dish.

Making It Your Own

This sandwich is forgiving and eager to adapt to whatever you have on hand. I've swapped the turkey for roasted chicken, used turkey bacon when I ran out of pork, and even added thin slices of avocado when I had one that needed using. A handful of baby spinach works if you don't have romaine, and a smear of pesto in place of mustard gives it an herby, summery twist. The structure stays the same, but the flavors shift depending on your mood and your pantry.

Serving and Storing

These sandwiches are best eaten right away, while the bread is still crisp and the cheese is gooey. If you need to make them ahead, assemble everything except the lettuce and tomato, then add those fresh just before serving so they stay cool and crunchy. Leftovers can be wrapped and refrigerated, but they're never quite the same reheated, the bread softens and the magic fades a little.

• Serve with dill pickles, a handful of kettle chips, or a simple green salad on the side.
• If you're feeding a crowd, set up a sandwich bar and let people build their own with different cheeses and extras.
• Wrap half in foil and tuck it in a lunchbox, it travels better than you'd think and still tastes great at room temperature.

Save

This sandwich has become my go to whenever I need something quick, filling, and just a little bit indulgent. It's proof that you don't need a long ingredient list or hours in the kitchen to make something that feels special and tastes like home.

Recipe Questions & Answers

→ Can I prepare this sandwich ahead of time?

You can assemble the sandwich 1-2 hours ahead and refrigerate it without cooking. When ready to serve, cook it as directed, adding an extra minute per side if it comes straight from the fridge.

→ What's the best way to prevent the bread from burning?

Keep your heat at medium and watch carefully during cooking. If your skillet runs hot, reduce to medium-low. A panini press offers more even cooking and typically prevents burning better than a skillet.

→ How do I get the cheese to melt evenly?

Place cheese slices on both the bottom and top inner layers of bread. This creates a barrier that helps distribute heat and ensures the cheese melts throughout rather than just at the edges.

→ Can I make this sandwich vegetarian?

Absolutely. Simply omit the turkey and bacon, then add extra vegetables like avocado, roasted red peppers, or caramelized onions for substance and flavor.

→ What are good side dishes to serve with this sandwich?

Pair this filling sandwich with light sides like a crisp green salad, pickles, coleslaw, or tomato soup. The acidity and freshness complement the rich, buttery sandwich perfectly.

→ How can I make a lighter version?

Use whole grain or thinner bread, reduce the cheese to one slice, skip the mayo, and omit the bacon. You can also use turkey bacon or substitute with additional vegetables for a satisfying lighter meal.