Turkey Club Grilled Cheese (Print)

A hearty twist on the classic club sandwich with roasted turkey, crispy bacon, lettuce, tomato, and melted cheese on buttery sourdough.

# Ingredients:

→ 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

# Directions:

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 using a skillet, or 4 to 5 minutes total in a panini 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 takes everything you love about a club sandwich and makes it warm, melty, and impossibly satisfying.
  • You can throw it together in under twenty minutes with ingredients you probably already have.
  • The contrast between crispy bread, creamy cheese, and fresh vegetables makes every bite feel balanced.
  • It is hearty enough to be a real meal, not just something to tide you over.
02 -
  • If you skip drying the lettuce and tomato, the sandwich will steam itself soggy from the inside and lose its crunch.
  • Medium heat is your friend; too high and the bread burns before the cheese melts, too low and it turns greasy instead of crispy.
  • Letting the sandwich rest for a minute after cooking keeps the cheese from sliding out the second you cut into it.
03 -
  • Press down gently with your spatula while the sandwich cooks to help the layers meld together and the cheese melt evenly.
  • If you are making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Butter the bread all the way to the edges so there are no pale, sad corners that did not get toasted.
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