Turkey Club Grilled Cheese

My neighbor knocked on my door one Saturday afternoon holding a loaf of sourdough and a pile of leftover turkey from his deli run. He wanted to know if I could do something better than plain sandwiches. I grabbed bacon from the fridge, cheese from the drawer, and we stood at the stove figuring it out together. That improvised lunch turned into this recipe, and now it's my go-to when I need something satisfying without much fuss.

I made these sandwiches for my sister after she moved into her new apartment with nothing but a single skillet and a cutting board. We sat on the floor with paper towels as plates, and she said it was the first meal that made the place feel like home. Sometimes the simplest recipes carry the most weight.

Ingredients

• Cooked turkey breast: Roasted deli turkey works best because it's moist and layers neatly without tearing.
• Cooked bacon: Crisp bacon adds a salty crunch that balances the creamy cheese and soft bread.
• Romaine lettuce: Sturdy enough to stay crisp under heat and adds a fresh bite that cuts through the richness.
• Tomato: Use a firm, ripe tomato and blot the slices with a paper towel to keep the bread from getting soggy.
• Cheddar or Swiss cheese: Cheddar melts with a sharp tang, Swiss brings a milder creaminess.
• Unsalted butter: Softened butter spreads evenly and creates that golden, crackling crust on the bread.
• Sourdough bread: The slight tang and sturdy structure hold up to all the fillings without collapsing.
• Mayonnaise: Optional, but it adds moisture and a subtle richness that ties the flavors together.
• Dijon mustard: A thin layer brings a gentle heat and depth without overpowering the sandwich.

Instructions

Preheat your cooking surface:

Set a skillet or panini press to medium heat and let it warm for a few minutes. A properly heated surface ensures even browning and prevents sticking.

Butter the bread:

Spread softened butter on one side of each slice, reaching all the way to the edges. This creates a crisp, golden crust that seals in the fillings.

Add the condiments:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a light smear of Dijon mustard if you like a little kick. Keep it light so the bread doesn't get soggy.

Layer the fillings:

Start with a slice of cheese directly on the bread, then add turkey, bacon, tomato, lettuce, and another slice of cheese on top. The cheese on both sides helps everything meld together as it melts.

Close and cook the sandwiches:

Place the second slice of bread on top, buttered side out, and set the sandwich in the skillet or press. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns golden and the cheese melts completely.

Rest and serve:

Remove from heat and let the sandwich sit for a minute so the cheese sets slightly. Slice in half and serve while it's still warm and crispy.

Save

One evening I made these for a friend who'd had a rough week at work. We didn't talk much, just ate at the counter with the radio on low. She looked at me halfway through her sandwich and said this was exactly what she needed. I think about that night every time I make them.

Choosing Your Cheese

Cheddar gives you sharpness and a bold flavor that stands up to the bacon and turkey. Swiss melts smoothly and brings a mild, nutty sweetness that feels a little more refined. Provolone is another solid choice if you want something in between. I've even used a mix of cheddar and mozzarella when I wanted extra melt without too much sharpness.

Making It Your Own

Smoked turkey adds a deeper, richer flavor that makes the sandwich feel even heartier. Sliced avocado brings creaminess and a fresh, buttery taste that pairs beautifully with the crisp bacon. If you want to skip the bacon, try adding a thin layer of pesto or a handful of arugula for a peppery bite. This sandwich is forgiving and handles substitutions without losing its charm.

Serving and Storing

These sandwiches are best eaten right away while the bread is still crispy 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 cooking. Leftovers don't reheat well because the bread loses its crunch, but you can toast them lightly in a dry skillet to bring back some texture.

• Serve with dill pickles, a handful of chips, or a simple green salad.
• Pair with tomato soup for a cozy, filling meal.
• Cut into quarters and serve as an appetizer or game day snack.

Save

This sandwich has pulled me through busy weeknights, lazy weekends, and moments when I just needed something warm and dependable. I hope it does the same for you.

Recipe FAQs

→ Can I make this sandwich ahead of time?

It's best served fresh off the skillet for optimal texture and melted cheese. However, you can prepare all components in advance and assemble just before cooking for quick preparation.

→ What's the best cheese for this sandwich?

Cheddar and Swiss cheese work excellently. For variation, try provolone, American cheese, or a combination for richer flavor. Choose cheeses that melt smoothly for best results.

→ How do I prevent the bread from burning while the cheese melts?

Use medium heat rather than high heat, and cook for 3-4 minutes per side. If using a skillet, cover it with a lid to trap heat and melt the cheese faster without darkening the bread.

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

Pickles, potato chips, or a fresh side salad pair perfectly. For a lighter option, serve with tomato soup or a simple green salad.

→ Can I make this vegetarian?

Absolutely. Omit the turkey and bacon, and add sliced avocado, additional vegetables like spinach or roasted peppers, or plant-based protein alternatives for a satisfying meatless version.

→ What type of sourdough bread works best?

Use sturdy sourdough slices that are thick enough to hold fillings without breaking. Day-old sourdough actually works better than fresh, as it's less likely to tear and toasts more evenly.