Turkey Club Grilled Cheese (Print version)

Roasted turkey, crispy bacon, fresh lettuce, and melted cheese pressed between golden, buttery sourdough bread.

# 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)

# 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 (or 4–5 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 Tips:

01 -
  • It turns leftovers into something that feels like a special lunch without any extra effort.
  • The crispy, buttery crust gives you that satisfying crunch while everything inside stays warm and melty.
  • You get all the flavors of a club sandwich but in a form that holds together and tastes richer.
  • It only takes 20 minutes from start to finish, which means you can make it on a weekday without stress.
02 -
  • Don't overload the sandwich or it will fall apart when you flip it, and the cheese won't melt evenly.
  • Pat the tomato slices dry before adding them, or they'll make the bread soggy and ruin the crisp.
  • Use medium heat, not high, because butter burns fast and you need time for the cheese to melt through.
03 -
  • Press the sandwich gently with your spatula while it cooks to help everything meld together without squishing out the fillings.
  • If you don't have a panini press, use a second skillet or a heavy pot to weigh the sandwich down while it grills.
  • Make extra bacon in the morning and keep it in the fridge so you can throw this together anytime.
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