Save The skillet was too hot, and I nearly burned the first side before I caught it. I was rushing through lunch prep on a Saturday when my neighbor stopped by unexpectedly, and I needed something impressive but fast. I grabbed leftover turkey from the fridge, found bacon in the drawer, and built what I thought would be just another sandwich. The smell of butter browning on sourdough filled the kitchen, and by the time I plated it, we both stood there staring at two perfect golden halves oozing melted cheese.
I started making these after Thanksgiving when I had a mountain of turkey to use up. My kids, who usually turn their noses up at plain turkey sandwiches, devoured these without complaint. Now it is a regular request, even when we have to buy deli turkey just to make it. There is something about the way the cheese melts into the turkey and the bacon adds that salty crunch that makes it impossible to go back to a cold sandwich.
Ingredients
- Cooked turkey breast: Roasted or deli turkey both work beautifully, but I prefer thick sliced deli turkey because it holds up better and does not dry out under the heat.
- Cooked bacon: Crispy is key here, since soggy bacon will steam instead of adding texture, and I always cook a few extra slices to snack on while assembling.
- Romaine lettuce: The crunch from romaine stays intact even after grilling, unlike softer greens that wilt and turn slimy.
- Tomato: Use a firm tomato and slice it thin so the juices do not make the bread soggy, and always pat the slices dry with a paper towel first.
- Cheddar or Swiss cheese: Cheddar gives a sharper flavor, Swiss melts smoother, and I have even mixed both for the best of each.
- Unsalted butter: Softened butter spreads evenly without tearing the bread, and it helps the sourdough turn that perfect shade of golden brown.
- Sourdough bread: The slight tang of sourdough complements the richness of the cheese and bacon, and it holds up to the weight of all the fillings without falling apart.
- Mayonnaise: Optional, but a thin layer adds creaminess and helps the flavors meld together in a way that feels almost secret.
- Dijon mustard: Just a touch cuts through the richness and adds a subtle sharpness that wakes up the whole sandwich.
Instructions
- Warm the skillet:
- Set your skillet or panini press over medium heat and let it warm for a couple of minutes while you prep. If the heat is too high, the bread will burn before the cheese melts, so medium is your friend here.
- Butter the bread:
- Spread softened butter on one side of each slice of sourdough, making sure to cover all the way to the edges. This is what creates that crispy, golden crust that makes the sandwich unforgettable.
- 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 are using them. Do not go overboard or the sandwich will slide apart when you bite into it.
- Layer the fillings:
- Start with a slice of cheese directly on the bread, then add turkey, bacon, tomato slices, lettuce, and top with another slice of cheese. The cheese on both sides acts like glue and keeps everything from falling out.
- Close and grill:
- Place the remaining bread slice on top, buttered side facing out, and set the sandwich in the skillet. Cook for three to four minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted and gooey.
- Rest and serve:
- Remove the sandwich from the heat and let it rest for one minute so the cheese sets slightly and does not spill out when you cut it. Slice in half and serve immediately while it is still warm.
Save One evening, I made these for a friend who had just moved into town and did not have her kitchen set up yet. We sat on her porch with paper plates, and she told me it was the first real meal she had eaten in days that did not come from a drive through. That is when I realized this sandwich is not just food, it is the kind of thing that makes people feel cared for without any fuss or pretense.
Choosing Your Cheese
Cheddar brings a bold, sharp flavor that stands up to the bacon, while Swiss melts into silky smoothness and adds a mild, nutty taste. I have tried provolone when I was out of both, and it worked beautifully with its creamy texture and subtle flavor. The key is to use a cheese that melts well and does not separate into oil, so avoid pre shredded cheese if you can, because the anti caking agents can interfere with melting. Sometimes I mix two cheeses just to get the flavor of one and the melt of the other.
Making It Your Own
If you want to lighten it up, swap turkey bacon for regular bacon or skip the bacon entirely and add sliced avocado for creaminess without the extra salt. Smoked turkey adds a deeper flavor that pairs wonderfully with Swiss cheese and a little honey mustard instead of Dijon. I have also used ciabatta or whole grain bread when I did not have sourdough, and both worked well as long as the slices were sturdy enough to hold the fillings. You can even add a handful of arugula or spinach for a peppery bite that cuts through the richness.
Serving Suggestions
This sandwich is hearty enough to stand alone, but I love serving it with a handful of kettle chips or a simple side salad dressed with lemon and olive oil. Pickles are a must for me, because the tangy crunch is the perfect contrast to all that melted cheese and crispy bacon. On cooler days, a bowl of tomato soup on the side turns this into the ultimate comfort meal.
- Serve with dill pickles or pickled vegetables for a bright, acidic contrast.
- Pair with sweet potato fries or a handful of crispy kettle chips for extra crunch.
- Add a simple green salad or a cup of tomato soup to round out the meal.
Save This is the kind of sandwich that makes you wonder why you ever settled for anything less. Once you taste how good a grilled cheese can be when you load it up with real ingredients and take your time with the heat, you will find yourself making it over and over again.
Recipe Help & Answers
- → Can I use a regular skillet instead of a panini press?
Absolutely. A regular skillet works perfectly. Simply cook the sandwich 3-4 minutes per side over medium heat. You can place a heavy object on top to press it gently if desired, but it's not necessary.
- → What's the best way to prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat. This gives the cheese time to melt while the bread toasts gradually. If your heat is too high, reduce it and cook longer. Medium heat ensures even browning on both sides.
- → Can I make this sandwich ahead of time?
It's best served immediately after cooking. However, you can prep all ingredients in advance—slice your vegetables, cook your bacon and turkey, and measure out your cheese. Assemble and cook when ready to eat for optimal texture and warmth.
- → What are good substitutes for cheddar cheese?
Provolone, Swiss, Gouda, or even Gruyère work wonderfully. Swiss cheese adds a nuttier flavor, while Gruyère brings richness. Experiment with your favorite melting cheeses to customize the flavor profile.
- → How do I make this a lighter version?
Omit the bacon for a lighter option, or use turkey bacon instead. You can also reduce the cheese to 2-3 slices, use lighter mayonnaise, or skip the condiments entirely. Serve alongside a fresh salad instead of using full spreads.
- → Can I add other vegetables to this sandwich?
Yes. Sliced avocado, red onion, cucumber, or roasted red peppers complement the turkey and bacon beautifully. Just avoid adding too many vegetables, which can make the sandwich difficult to eat or create excess moisture.