Turkey Club Grilled Cheese (Print Version)

A hearty sandwich featuring turkey, bacon, melted cheese, lettuce, and tomato pressed between sourdough slices.

# 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)

# Steps to Follow:

01 - Preheat a skillet or panini press over medium heat.
02 - Butter one side of each sourdough bread slice.
03 - Spread mayonnaise and Dijon mustard on the unbuttered sides of two slices, if using.
04 - Layer cheese, turkey, bacon, tomato slices, lettuce, and a second cheese slice on the condiment-spread bread slices. Top with remaining bread slices, buttered side facing out.
05 - Place sandwiches in the skillet or panini press. Cook 3 to 4 minutes per side, or 4 to 5 minutes total in a press, until bread is golden brown and cheese melts.
06 - Remove sandwiches from heat, let rest for 1 minute, then slice and serve immediately.

# Additional Tips::

01 -
  • It transforms everyday leftovers into something that tastes like you spent hours in the kitchen.
  • The contrast of crispy, melty, juicy textures in every bite makes it feel more special than a regular sandwich.
  • Ready in 20 minutes flat, so you can make it on a whim without planning ahead.
02 -
  • The bread will burn if your heat is too high, but the cheese won't melt if it's too low—medium heat is your sweet spot, and it's worth taking a minute to find it.
  • Dried lettuce gets wilted and sad; wet lettuce makes everything soggy; slightly damp is the exact middle ground that works.
03 -
  • Slice your tomatoes thick enough to taste like tomato and thin enough that they don't slide around—about a quarter-inch is the golden ratio.
  • If you're using fresh lettuce, pat it extra dry and add it at the very last moment before serving, or even tear off pieces to eat on the side if sogginess bothers you.
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