Turkey Club Grilled Cheese Sandwich (Printable)

Roasted turkey, crispy bacon, fresh vegetables, and melted cheese pressed between golden, buttery sourdough. A satisfying twist on the classic club.

# 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:

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 to 4 minutes per side or 4 to 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 Tips:

01 -
  • It uses up leftover turkey and bacon without making them feel like leftovers.
  • The cheese melts into every layer, turning simple ingredients into something indulgent.
  • You get all the flavor of a club sandwich but with that crispy, buttery grilled cheese edge.
  • It comes together in twenty minutes, even if you're distracted or multitasking.
02 -
  • Pat the tomato slices dry with a paper towel or the moisture will soak into the bread and make it soggy.
  • Don't stack the fillings too high or the sandwich won't press evenly and the cheese won't melt all the way through.
  • Use medium heat, not high; high heat burns the bread before the inside gets warm.
03 -
  • Press down gently with your spatula while cooking to help the layers meld together without squashing out the fillings.
  • If your skillet is big enough, cook both sandwiches at once; they stay warm longer and you eat at the same time.
  • Let the butter come to room temperature so it spreads without tearing the bread.
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