Turkey Club Grilled Cheese Sandwich

My neighbor knocked on my door one afternoon holding a bag of sourdough and leftover deli turkey, asking if I knew how to make something quick for her kids. We stood in my kitchen and built these sandwiches together, layering everything like a club but grilling it hot and fast. The cheese melted into every corner, the bacon stayed crispy, and the bread turned golden and crackling. She took one bite and said it tasted like comfort food grew up. I've made it at least once a week since then.

I started making these after Thanksgiving when I had too much turkey and no patience for casseroles. My son wandered into the kitchen, drawn by the smell of butter hitting the hot skillet, and asked if he could help. He stacked the layers while I buttered the bread, and we pressed the sandwiches down with a heavy pan. When we cut them open, the cheese stretched between the halves, and he grinned like we'd invented something new. It became our tradition every time we have turkey in the fridge.

Ingredients

• Cooked turkey breast: Roasted or deli turkey both work beautifully here, and using leftovers makes this feel like a clever second act instead of just reheating.
• Cooked bacon: Crispy bacon adds a salty, smoky crunch that balances the creamy cheese, and I always cook a few extra slices because they never make it to the sandwich.
• Romaine lettuce: It stays crisper than other greens when tucked into a hot sandwich, and washing it well keeps the texture fresh and clean.
• Tomato: A ripe tomato adds juicy brightness, but I slice it thick so it doesn't make the bread soggy.
• Cheddar or Swiss cheese: Cheddar melts rich and sharp, Swiss melts smooth and mild, and either one turns gooey and perfect when pressed.
• Unsalted butter: Softened butter spreads easily and crisps the bread into a golden, crackling shell that holds everything together.
• Sourdough bread: The tangy crust and sturdy crumb stand up to all the fillings and toast beautifully without falling apart.
• Mayonnaise: A thin layer adds creamy richness and helps the flavors blend, but you can skip it if you prefer a lighter bite.
• Dijon mustard: Just a hint of mustard cuts through the richness and adds a subtle kick that makes each bite more interesting.

Instructions

Warm the skillet:

Set your skillet or panini press over medium heat and let it warm for a minute or two. A properly heated pan will toast the bread evenly without burning the butter.

Butter the bread:

Spread softened butter on one side of each slice of sourdough, covering all the way to the edges. This creates that golden, crispy crust that makes every bite crunch.

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. These add moisture and a little tang that brightens the whole sandwich.

Layer the fillings:

Start with a slice of cheese, then add the turkey, bacon, tomato slices, and lettuce, and top with another slice of cheese. The cheese on both sides helps everything melt together and keeps the fillings from sliding out.

Close and press:

Place the second slice of bread on top, buttered side facing out, and press down gently. If you're using a skillet, you can press with a spatula or a small pan to help everything meld.

Grill until golden:

Cook for three to four minutes per side in a skillet, or four to five minutes total in a press, until the bread is deeply golden and the cheese is melted and gooey. Let the sandwich rest for a minute before slicing so the cheese sets just enough to hold together.

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I packed one of these for a road trip once, wrapped in foil and tucked into a cooler. When we pulled over at a rest stop and unwrapped it, the bread was still crisp and the cheese had set into soft layers. My husband said it tasted better than anything we could have bought on the highway. I realized then that a good sandwich travels as well as it comforts, and this one does both without any fuss.

Choosing Your Bread

Sourdough is my favorite because the tang plays off the richness of the cheese and bacon, but any sturdy bread works as long as it can hold up to grilling. I've used whole wheat, rye, and even thick-cut white bread when that's what I had. Just avoid anything too soft or it will compress into mush under the heat. The best bread for this has a crust that crisps and a center that stays tender.

Making It Your Own

I sometimes add a few slices of avocado or swap the cheddar for smoked gouda when I want something a little different. Smoked turkey instead of roasted gives it a deeper flavor, and turkey bacon works if you want to skip the pork. You can also leave off the mayo and mustard entirely and let the cheese and butter do all the work. This sandwich is forgiving, and it welcomes whatever you have on hand.

Serving and Storing

These are best eaten right after grilling, while the cheese is still melty and the bread is crisp. I like to serve them with dill pickles, a handful of chips, or a simple green salad. If you need to make them ahead, wrap them tightly in foil and reheat in a low oven to keep the bread from getting soggy. They don't refrigerate well once assembled, but you can prep all the ingredients and build them fresh when you're ready.

• Slice the sandwich in half on the diagonal so it's easier to pick up and eat.
• Serve with a side of hot soup for a cozy, filling meal.
• If you're feeding a crowd, set up a sandwich bar and let everyone build their own.

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This sandwich reminds me that the best meals don't have to be complicated or take all afternoon. Sometimes all you need is good bread, a hot pan, and a few ingredients that know how to work together.

Recipe FAQs

→ Can I make this with different cheese?

Absolutely. While cheddar and Swiss work beautifully, provolone, gruyere, or fontina also complement the turkey and bacon wonderfully. Choose your favorite melting cheese for best results.

→ What's the best way to prevent soggy bread?

Pat your lettuce and tomato slices dry with paper towels before assembling. You can also place cheese directly against the bread to create a moisture barrier before adding vegetables.

→ Can I prepare this ahead of time?

Assemble the sandwich up to 2 hours before cooking, then wrap it tightly. Cook just before serving for the best crispy exterior and melted interior texture.

→ What cooking method gives the best result?

A panini press creates even browning and pressure for optimal cheese melting. If using a skillet, press gently with a spatula during cooking for similar results. Both methods yield delicious outcomes.

→ How can I lighten this sandwich?

Omit the bacon, reduce the butter, or use turkey bacon instead. You can also substitute mayonnaise with Greek yogurt or skip condiments entirely for a lighter version.

→ Is this suitable for dietary restrictions?

This sandwich contains gluten, dairy, and meat. For gluten-free options, use gluten-free bread. It's naturally meat-containing but you can modify with vegetarian proteins or omit bacon as desired.