Turkey Club Grilled Cheese Sandwich (Printable format)

A hearty twist combining turkey club flavors with melted cheese on golden buttery sourdough, featuring bacon, lettuce, and tomato.

# List of ingredients:

→ 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 (optional)
09 - 1 teaspoon Dijon mustard (optional)

# 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 if using.
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 (or 4-5 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 Suggestions:

01 -
  • It turns leftover turkey and a few simple ingredients into something that feels like a restaurant indulgence.
  • The sourdough gets buttery and crisp on the outside while the cheese melts into creamy pockets inside.
  • You can make it in under twenty minutes, even on the busiest weeknights.
  • Every bite has crunch, richness, and freshness all at once.
02 -
  • Don't skip the resting step after grilling, or the cheese will slide out the moment you cut into it.
  • Use medium heat, not high, or the bread will burn before the cheese has a chance to melt.
  • Dry the lettuce and tomato well, or they'll steam the bread and make it soggy instead of crispy.
03 -
  • Press the sandwich with a spatula while it cooks to help the cheese melt faster and the layers compress.
  • If your skillet isn't large enough for two sandwiches, keep the first one warm in a low oven while you cook the second.
  • For extra crunch, toast the bacon in the same skillet before you start building the sandwiches.
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