Turkey Club Grilled Cheese Sandwich

My neighbor knocked on my door last Thursday with two leftover containers: roasted turkey and a handful of bacon strips from her meal prep. I stood there holding them, already hungry, already thinking about lunch. That's when this sandwich happened—not planned, just assembled from what was in front of me and what I had in the fridge. It tasted better than any deli lunch I'd grabbed in months.

I made this for my teenage son after his soccer practice one evening. He was quiet, tired, and starving in that specific way athletes get. He ate the entire sandwich without looking up, then asked if there was enough for another. That's when I knew this wasn't just a good recipe, it was a reliable one.

Ingredients

• Cooked turkey breast: Use deli slices or leftover roasted turkey; the thicker the slice, the heartier the bite.
• Cooked bacon: Crispy bacon adds salt and crunch, but if it's chewy, it will pull out when you bite.
• Romaine lettuce: Sturdy enough to stay crisp under heat; iceberg works but wilts faster.
• Tomato: Slice it thin and pat it dry so the bread doesn't get soggy.
• Cheddar or Swiss cheese: Cheddar melts rich and sharp, Swiss melts smooth and mild; pick what you're craving.
• Unsalted butter: Softened butter spreads easier and crisps the bread evenly without tearing it.
• Sourdough bread: The tangy crust holds up to all the fillings and toasts beautifully; use a sturdy loaf.
• Mayonnaise: Optional, but it adds creaminess and helps the mustard stick.
• Dijon mustard: A thin smear gives the sandwich a grown-up sharpness without overpowering.

Instructions

Preheat your skillet:

Set a skillet or panini press over medium heat and let it warm for a minute or two. You want it hot enough to toast the bread but not so hot it burns before the cheese melts.

Butter the bread:

Spread softened butter on one side of each slice of sourdough, all the way to the edges. This is what gives you that golden, crispy crust.

Spread the condiments:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a little Dijon mustard if you like a bit of tang. Don't skip patting the bread dry if it feels moist.

Layer the fillings:

Start with a slice of cheese, then turkey, bacon, tomato slices, lettuce, and another slice of cheese on top. The cheese on both sides helps everything stick together and creates that melty glue.

Close and cook:

Top with the remaining bread slices, buttered side out, and place in the skillet or press. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese has melted.

Rest and slice:

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 Saturday morning, I made these for brunch with a friend who was going through a rough week. We sat at the counter, not saying much, just eating. She looked up halfway through and said, sometimes you just need something this good and this simple. I think about that every time I make it now.

What to Serve It With

I usually serve this with dill pickles on the side and a handful of kettle chips. If I'm feeling ambitious, I'll throw together a quick salad with whatever greens are in the fridge. The acidity from pickles or vinaigrette cuts through the richness of the cheese and bacon perfectly. Sometimes I'll add a cup of tomato soup if it's cold outside.

How to Store and Reheat

This sandwich is best eaten right away, but if you have leftovers, wrap them tightly in foil and store in the fridge for up to a day. Reheat in a skillet over low heat to bring back some of the crispness; the microwave will make it soggy. The lettuce and tomato won't hold up well, so if you know you'll have leftovers, add them fresh after reheating.

Ways to Make It Your Own

I've made this sandwich a dozen different ways depending on what's around. Smoked turkey gives it a deeper flavor, and adding avocado makes it feel more California than diner. You can swap the cheddar for provolone or pepper jack if you want a little heat. If you skip the bacon, it becomes lighter but still satisfying.

• Try adding a fried egg on top for a breakfast version.
• Use multigrain or rye bread if you want something heartier.
• Add a thin layer of pesto or garlic aioli instead of mustard for an herby twist.

Save

This sandwich has become my go-to when I want something filling, fast, and just comforting enough to feel like a win. I hope it does the same for you.

Recipe FAQs

→ What type of cheese works best for this sandwich?

Cheddar and Swiss cheese are excellent choices. For variation, try provolone, American, or a combination of two cheeses for added depth. Select cheeses that melt smoothly for optimal results.

→ Can I prepare this without a panini press?

Absolutely. A regular skillet works wonderfully. Cook the sandwich for 3-4 minutes per side over medium heat, using a spatula to gently press it occasionally for even browning and cheese melting.

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

Use medium heat rather than high heat, and butter the outside of the bread generously. This creates a protective golden crust. If needed, lower the heat slightly and extend cooking time for even melting.

→ What are good side dish pairings?

Serve with pickles, potato chips, or a fresh side salad for balance. Tomato soup or a light vinaigrette salad complements the richness of the grilled cheese perfectly.

→ Can I make this vegetarian?

Yes, omit the turkey and bacon. Add extra vegetables like avocado, roasted red peppers, or spinach. Increase the cheese quantity or add a fried egg for additional protein and richness.

→ How should I store leftovers?

Best enjoyed fresh, but refrigerate cooled sandwiches in an airtight container for up to 2 days. Reheat gently in a skillet over low-medium heat to restore the bread's crispness without overcooking the filling.