Turkey Club Grilled Cheese (Printer-Friendly)

A hearty twist on the classic club sandwich with roasted turkey, crispy bacon, fresh lettuce, tomato, and melted cheese on sourdough.

# What You 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 3–4 minutes per side 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 Advice:

01 -
  • It tastes like a diner special but takes less than half an hour from start to finish.
  • The buttery, crisp bread holds everything together without falling apart mid-bite.
  • You can use whatever cheese or meat you have on hand and it still turns out great.
  • It feels indulgent but uses ingredients you probably already have in your kitchen.
02 -
  • Always butter the bread all the way to the edges or you'll end up with pale, soft corners that don't crisp up.
  • Blot your tomato slices with a paper towel before adding them or the moisture will soak into the bread and make it limp.
  • Don't crank the heat too high or the bread will burn before the cheese has a chance to melt.
03 -
  • Press down gently with a spatula while cooking to help the layers meld together without squishing out the fillings.
  • If you don't have a panini press, use a heavy skillet or a foil wrapped brick to press the sandwich while it cooks.
  • Toast the bacon until it's crisp but not crumbly so it stays intact when you bite into the sandwich.
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