Turkey Club Grilled Cheese Sandwich (Printable View)

Roasted turkey, crispy bacon, and melted cheese pressed between golden buttery sourdough. A hearty club sandwich twist ready in 20 minutes.

# Needed Ingredients:

→ 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

# Directions:

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 bread 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 remaining bread, buttered side facing out.
05 - Place sandwiches in the skillet or press. Cook for 3 to 4 minutes per side (or 4 to 5 minutes total in a press), until bread is golden brown and cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Hints:

01 -
  • It transforms leftovers into something that feels special, not like youre just cleaning out the fridge.
  • The contrast between warm melted cheese and cool crisp lettuce makes every bite interesting.
  • You get all the satisfaction of a club sandwich with the crispy, buttery edges of a grilled cheese.
  • It comes together in twenty minutes, which means its faster than most takeout.
02 -
  • Dry your lettuce and tomato completely before building the sandwich or moisture will steam the bread and ruin the crisp.
  • Dont press too hard if using a skillet, you want contact but not so much pressure that all the fillings squeeze out the sides.
  • Medium heat is non-negotiable, high heat burns the bread before the inside warms through.
03 -
  • Toast your bacon until its almost too crispy, it softens slightly inside the sandwich but stays crunchy enough to notice.
  • Use a heavy skillet or cast iron if you have one, the even heat distribution makes a noticeable difference in how the bread crisps.
  • If making more than two sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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