Turkey Club Grilled Cheese Sandwich

My skillet was too hot the first time I tried this, and the bread scorched before the cheese even thought about melting. I stood there scraping black crust into the sink, wondering why I thought I could improve a club sandwich. But the next morning, with the heat dialed back and a little patience, I watched that sourdough turn golden and glossy, the cheese bubbling at the edges, and I realized this wasn't about improvement—it was about warmth, about making something familiar feel like a hug. Now it's my go-to when I want comfort that doesn't require an hour in the kitchen.

I made these for my brother after he helped me move a couch up three flights of stairs. He took one bite, closed his eyes, and said it was better than the diner down the street. That might have been exhaustion talking, but he asked for the recipe anyway. We sat on the floor surrounded by boxes, eating sandwiches off paper towels, and it felt like the first real meal in the new place.

Ingredients

• Cooked turkey breast: I use deli turkey most of the time, but leftover roasted turkey from Sunday dinner is even better—it has more flavor and doesn't dry out as much when you reheat it between the bread.
• Cooked bacon: Cook it until it's crispy but not brittle; you want it to hold up in the sandwich without shattering into tiny shards that escape out the sides.
• Romaine lettuce: It stays crisp and doesn't wilt the second it touches warm bread like other greens do, and the crunch is half the point.
• Tomato: Slice it thin and pat it dry with a paper towel, or you'll end up with soggy bread no matter how careful you are.
• Cheddar or Swiss cheese: Cheddar melts into something sharp and gooey, Swiss is milder and stretchy—I usually go with whatever I have, and both work beautifully.
• Unsalted butter: Softened butter spreads without tearing the bread, and it toasts up into that deep golden crust that makes the whole sandwich.
• Sourdough bread: The slight tang cuts through the richness of the cheese and bacon, and it holds up under the weight of all those layers without falling apart.
• Mayonnaise: Optional, but it adds a creamy richness that ties everything together—skip it if you're not a fan, the sandwich still works.
• Dijon mustard: Just a hint of sharpness to balance the fat; I didn't use it the first few times, then tried it once and never went back.

Instructions

Warm the pan:

Set your skillet or panini press over medium heat and let it warm up for a minute or two. If it's too hot, the bread will burn before the cheese melts, and if it's too cool, you'll end up with pale, floppy toast.

Butter the bread:

Spread softened butter on one side of each slice, making sure to get it all the way to the edges. Those edges are the first to brown, and if they're not buttered, they'll stay pale and sad.

Add the condiments:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a smear of Dijon if you're using them. Don't overdo it—you want a hint, not a puddle.

Build the layers:

Start with a slice of cheese, then turkey, bacon, tomato, lettuce, and another slice of cheese on top. The cheese on both sides acts like glue and keeps everything from sliding out when you flip it.

Cook low and slow:

Place the sandwiches buttered-side-down in the skillet and press gently with a spatula. Cook for three to four minutes per side, flipping once, until the bread is golden and the cheese is fully melted.

Rest and slice:

Pull the sandwiches off the heat and let them sit for a minute before cutting. This gives the cheese a chance to firm up just a little, so it doesn't all ooze out the second you slice through.

Save

My neighbor smelled these cooking through the window one Saturday and knocked on the door to ask what I was making. I ended up making her one too, and now she texts me every few weeks asking if it's grilled cheese day. It's become this little ritual, and I love that something so simple turned into a reason to sit down and talk for a while.

Choosing Your Cheese

I've tried this with at least six different cheeses, and while cheddar and Swiss are my favorites, provolone and Monterey Jack both melt beautifully and add their own personality. Cheddar brings sharpness, Swiss adds nuttiness, provolone is mild and creamy, and Monterey Jack just melts into buttery oblivion. The key is using something that actually melts—don't reach for that fancy aged Parmesan, it won't cooperate. I usually keep a block of cheddar in the fridge and shred or slice it fresh; pre-sliced works too, but it doesn't melt quite as smoothly.

Variations That Work

If you want to switch things up, try smoked turkey instead of regular—it adds a deeper flavor that plays well with the bacon. I've also added thin slices of avocado, which makes the whole thing feel a little more California and a little less diner, in a good way. For a lighter version, skip the bacon and add extra tomato or even some roasted red peppers. Once I used turkey bacon because that's all I had, and honestly, it was still delicious. You can also swap the sourdough for whole grain or rye if you want a heartier, earthier flavor.

Serving Suggestions

This sandwich is filling enough to stand on its own, but I usually serve it with a handful of kettle chips or a simple green salad with a tangy vinaigrette to cut through the richness. Pickles on the side are non-negotiable in my house—something about that sharp brine just completes the experience. If you're feeding kids, cut the sandwiches into strips; they're easier to handle and somehow taste even better that way. On cooler days, a cup of tomato soup for dipping turns this into the coziest meal you can make in under half an hour.

• Serve with dill pickles, sweet pickles, or pickled jalapeños for a tangy contrast.
• Pair with a light side salad, coleslaw, or a handful of your favorite chips.
• If you're making this for a crowd, keep finished sandwiches warm in a low oven while you cook the rest.

Save

This sandwich has pulled me out of more lunch slumps than I can count, and I hope it does the same for you. It's proof that sometimes the best meals are just familiar things made a little bit better.

Recipe Q&A

→ Can I make this without bacon?

Yes, absolutely. Omit the bacon for a lighter version while keeping all other delicious layers intact. The turkey and cheese provide plenty of flavor and protein.

→ What cheese works best for this sandwich?

Cheddar and Swiss are excellent choices, but provolone, gouda, or even american cheese work wonderfully. Choose a cheese that melts smoothly and complements the turkey well.

→ Do I need a panini press or skillet?

Either works perfectly. A skillet requires flipping after 3-4 minutes per side, while a panini press cooks both sides simultaneously in 4-5 minutes total. Both create that desirable golden crust.

→ How can I add more flavor?

Try smoked turkey instead of regular roasted turkey, add sliced avocado for creaminess, spread a thin layer of pesto or aioli on the bread, or use flavored mustards like whole grain or spicy brown.

→ What should I serve alongside this sandwich?

Pickles, a crisp side salad, or coleslaw are classic pairings. Tomato soup makes an excellent complement, as does a simple green salad with vinaigrette.

→ Can I prepare this ahead of time?

Assemble the sandwich up to an hour before cooking and wrap in plastic wrap. Keep refrigerated. Cook from cold for about 1-2 minutes longer. For best results, cook fresh when ready to eat.