Turkey Club Grilled Cheese Sandwich (Print Version)

Golden, buttery sourdough packed with roasted turkey, crispy bacon, melted cheese, fresh lettuce, and juicy tomato.

# Ingredient List:

→ 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

# Steps:

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

# Expert Tips:

01 -
  • It turns leftover deli turkey and a few slices of bacon into something that feels like a treat, not a compromise.
  • The hot press melts everything together while keeping the lettuce and tomato cool and crisp in contrast.
  • You can make it in the time it takes to brew coffee, and it feels more filling than any cold sandwich ever could.
02 -
  • Pat the tomato slices dry with a paper towel before adding them or the sandwich will get soggy from the inside out.
  • If your skillet is too hot, the bread will burn before the cheese melts, so start at medium and adjust from there.
  • Pressing down too hard squeezes out all the fillings, so use a light hand and let the heat do the work.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the crispiest crust without any hot spots.
  • If you don't have a panini press, place a second skillet on top of the sandwich to weigh it down and mimic that pressed, compact texture.
  • Let the butter come to room temperature before spreading it, cold butter tears the bread and spreads unevenly no matter how careful you are.
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