Turkey Club Grilled Cheese (Printable)

A hearty twist on the classic club sandwich featuring roasted turkey, crispy bacon, and melted cheese on golden sourdough.

# 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
09 - 1 teaspoon Dijon mustard

# How To Make:

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 3-4 minutes per side 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 takes everything you love about a club sandwich and makes it warm, melty, and infinitely more satisfying.
  • You can pull it together in twenty minutes with ingredients you probably already have on hand.
  • The crispy, golden crust gives way to layers of savory turkey, smoky bacon, and gooey cheese that hit every craving at once.
  • It's hearty enough to feel like a real meal but simple enough to make on a weeknight without breaking a sweat.
02 -
  • Don't skip softening the butter; cold butter tears the bread and leaves bare spots that won't crisp properly.
  • Keep the heat at medium or you'll burn the outside before the cheese has a chance to melt, leaving you with a crunchy shell and cold insides.
  • Pat the tomato slices dry with a paper towel before layering them in, or they'll release moisture and make the bread soggy.
  • Let the sandwich rest for a full minute after cooking or the fillings will slide out the moment you cut into it.
03 -
  • Press down gently with your spatula while the sandwich cooks to help the layers meld together and the cheese spread evenly.
  • If you don't have a panini press, use a second skillet or a heavy pot as a weight to get that pressed, compact texture.
  • Make extra bacon in the morning and keep it in the fridge so you can throw these together anytime without extra cleanup.
  • Slice the sandwich on a diagonal for that classic diner look that makes it feel just a little more special.
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