Turkey Club Grilled Cheese Sandwich (Printer-Friendly)

Roasted turkey, crispy bacon, fresh vegetables, and melted cheese pressed between golden buttery sourdough for a satisfying meal.

# What You'll 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, optional
09 - 1 teaspoon Dijon mustard, optional

# Direction Steps:

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 bread 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 remaining bread, buttered side facing outward.
05 - Place sandwiches in skillet or press. Cook for 3 to 4 minutes per side, or 4 to 5 minutes total in a press, until bread is golden brown and cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve immediately.

# Expert Advice:

01 -
  • It takes everything you love about a club sandwich and makes it hot, melty, and way more satisfying.
  • You get crispy edges, gooey cheese, and that perfect balance of savory turkey and smoky bacon in every bite.
  • It comes together so fast you can make it on a weeknight without feeling like you cooked at all.
  • Leftovers transform into something that tastes completely intentional and delicious.
02 -
  • Dont turn the heat up too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • Pat your tomato slices dry with a paper towel before layering them in, or the sandwich will get soggy from the inside out.
  • If your bacon is floppy instead of crispy, it will make the whole sandwich feel greasy, so cook it until it snaps.
  • Let the butter soften at room temperature instead of microwaving it, it spreads so much easier and you get better coverage.
03 -
  • Use a panini press if you have one, it makes the whole process faster and gives you those gorgeous grill marks without any flipping.
  • If your skillet is big enough, cook both sandwiches at once so they finish at the same time and you can eat together instead of watching someone else enjoy theirs first.
  • Save any extra bacon fat in the pan and use it to toast the bread instead of butter for an even richer, smokier crust.
  • Let the sandwich rest for a full minute before cutting, it keeps the cheese from sliding out and makes every bite neater and more satisfying.
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