Turkey Club Grilled Cheese Sandwich (Printable)

Roasted turkey, bacon, and melted cheese pressed between golden buttery sourdough bread. A hearty 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, 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 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 Advice:

01 -
  • It transforms leftovers into something that feels indulgent without any fancy technique or hard to find ingredients.
  • The crispy bacon and gooey cheese make every bite feel like comfort food, but the lettuce and tomato keep it from being too heavy.
  • You can have two hearty sandwiches on the table in under twenty minutes, which makes it perfect for busy weeknights or lazy weekend lunches.
02 -
  • Do not skip drying the tomato slices, because even a little moisture will turn your perfectly crispy bread into a soggy mess by the time you take your second bite.
  • Press gently but firmly with your spatula while grilling, which helps the layers fuse together and keeps the sandwich from falling apart when you slice it.
  • Let the sandwich rest for that full minute before cutting, because slicing it too soon makes all the melted cheese run out onto the plate instead of staying inside where it belongs.
03 -
  • Use a cast iron skillet if you have one, because it holds heat evenly and gives the bread an extra crispy, golden crust that a regular pan sometimes misses.
  • If you are making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone can eat at the same time.
  • Press down gently with the back of your spatula while the sandwich cooks, which helps the cheese melt faster and keeps all the layers from sliding around.
Go Back