Turkey Club Grilled Cheese Sandwich (Print Version)

Hearty grilled cheese featuring roasted turkey, crispy bacon, fresh vegetables, and melted cheese on golden sourdough.

# What You'll 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 Make It:

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, or 4 to 5 minutes total in a press, 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.

# Expert Tips:

01 -
  • It takes everything you love about a club sandwich and makes it warm, melty, and impossible to put down.
  • You can have it on the table in twenty minutes, which means it works for lunch, dinner, or that weird in-between meal when you just need something satisfying.
  • The textures are unbeatable: crispy bread, creamy cheese, smoky bacon, and cool lettuce all in one bite.
  • It feels indulgent but uses ingredients you probably already have in your fridge.
02 -
  • If your tomato slices are too thick or too juicy, they'll make the bread soggy—pat them dry and slice them thin, about a quarter inch at most.
  • Don't skip the resting step after cooking; I used to cut right in and lose half the cheese to the cutting board.
  • Medium heat is your friend here—high heat will char the outside and leave the inside cold, and I learned that the hard way.
03 -
  • Use a heavy skillet or cast iron pan if you have one—it distributes heat more evenly and gives you that perfect golden crust.
  • If you don't have a panini press, weigh the sandwich down with another skillet or a foil-wrapped brick while it cooks; the pressure helps everything meld together.
  • Make extra bacon in the morning and keep it in the fridge; it saves time and makes throwing this together even faster on a busy day.
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