Save to Pinterest My neighbor knocked on the door one Saturday afternoon holding a panini press she'd bought on impulse and never used. She asked if I wanted it, and I said yes before she could change her mind. That evening, I stood in my kitchen staring at this shiny appliance, wondering what to make first. I had leftover turkey from the deli, bacon I'd crisped that morning, and a hunk of sourdough going stale. What came out of that press twenty minutes later changed how I thought about grilled cheese forever.
I made these for my brother when he visited last spring, and he ate both sandwiches before I could sit down with mine. He kept saying it tasted like the diner near our old apartment, the one that closed years ago. We didn't talk much after that, just ate and remembered. Sometimes a sandwich is just a way to say welcome home without making it awkward.
Ingredients
- Cooked turkey breast: Deli turkey works great here, but if you have leftover roasted turkey from dinner, even better because it has more flavor and the slices hold together when you press the sandwich.
- Cooked bacon: Crisp it ahead of time so it doesn't steam inside the sandwich, and don't skip this because the smoky salt is what makes the whole thing taste like a club.
- Romaine lettuce: It stays crunchy under heat better than other greens, and you need to dry it completely or it will make the bread soggy.
- Tomato: Slice it thin and pat the slices with a paper towel to remove extra moisture, which I learned after ruining a perfectly good sandwich with a watery tomato.
- Cheddar or Swiss cheese: Use whatever melts well and tastes sharp enough to stand up to the bacon.
- Unsalted butter: Softened butter spreads easier and browns more evenly than cold butter torn straight from the fridge.
- Sourdough bread: The tang cuts through the richness, and it gets crispier than regular sandwich bread without burning.
- Mayonnaise: Optional, but it adds a creamy layer that keeps everything from feeling too dry.
- Dijon mustard: Just a little sharpness to wake up your taste buds between bites.
Instructions
- Warm your pan:
- Set your skillet or panini press to medium heat and let it get hot while you build the sandwiches. If the pan is too cool, the bread will absorb butter instead of crisping up.
- Butter the bread:
- Spread softened butter on one side of each slice, all the way to the edges so nothing burns unevenly.
- Spread the condiments:
- On the unbuttered side of two slices, smear a thin layer of mayo and a swipe of Dijon if you like a little kick.
- Build the layers:
- Start with cheese on the bottom to glue everything together, then turkey, bacon, tomato, lettuce, and another slice of cheese before topping it off with the second piece of bread, buttered side out. Press down gently so it holds.
- Grill until golden:
- Place the sandwiches in the skillet or press and cook for three to four minutes per side, pressing lightly with a spatula if using a skillet. You'll know it's ready when the bread turns deep gold and the cheese starts oozing out the sides.
- Rest and slice:
- Let the sandwich sit for a minute so the cheese sets just enough to not slide out when you cut it. Slice on the diagonal because it looks better and tastes better, somehow.
Save to Pinterest Last winter, my friend came over after a terrible day at work and sat at my kitchen table without saying much. I made her one of these sandwiches, and halfway through eating it she looked up and said, this is exactly what I needed. We didn't talk about what went wrong. We just ate, and that was enough.
Choosing Your Cheese
Cheddar gives you sharpness and a beautiful orange melt, Swiss brings nuttiness and those classic holes, and provolone is mild and stretchy if you want something that pulls apart dramatically. I've tried all three, and honestly, it depends on your mood. If you want smokiness, go cheddar. If you want subtle and creamy, Swiss wins. Sometimes I use both and let them fight it out.
Making It Lighter or Richer
You can skip the bacon entirely and it still tastes like a satisfying lunch, just less indulgent. On the other hand, if you want to go all in, add a slice of avocado or swap regular mayo for garlic aioli. I've also used turkey bacon when I had it around, and while it's not quite the same, it still gives you that salty crunch without the pork.
Serving and Storing
These sandwiches taste best right out of the pan when the cheese is still gooey and the bread crackles when you bite it. If you have to make them ahead, wrap them tightly and reheat in a skillet, not the microwave, or the bread will turn rubbery. Serve them with dill pickles, a handful of chips, or a simple green salad dressed with lemon and olive oil.
- Use a serrated knife to slice through the layers cleanly without squishing the sandwich.
- If you don't have a panini press, a second skillet placed on top works as a weight.
- These pair beautifully with tomato soup or a cold beer depending on the season.
Save to Pinterest This sandwich has saved me on countless rushed evenings and lazy weekends when I didn't feel like thinking too hard. It's the kind of recipe that never lets you down.
Answers to Recipe Questions
- → Can I prepare this sandwich ahead of time?
You can assemble the sandwich up to 30 minutes ahead, but keep it refrigerated. Cook it fresh just before serving to ensure the cheese melts perfectly and the bread stays crispy.
- → What type of cheese works best?
Cheddar and Swiss cheese both melt beautifully. Provolone is also excellent for a slightly sharper flavor. Avoid cheese that doesn't melt well, such as feta or fresh mozzarella.
- → Can I use a regular pan instead of a panini press?
Absolutely. A regular skillet works great. Cook for 3-4 minutes per side, using a spatula to gently press down occasionally for even melting and golden browning.
- → What are good side dishes to serve with this?
Pair with pickles, potato chips, coleslaw, or a fresh side salad. Tomato soup is also a classic pairing that complements the sandwich beautifully.
- → How can I make this lighter?
Omit the bacon, use turkey bacon instead of regular bacon, reduce the butter to 1 tablespoon, or use a single slice of cheese per sandwich rather than two.
- → Can I add other ingredients?
Yes, sliced avocado, red onion, or arugula are delicious additions. You can also experiment with different mustards or add a spread of pesto for extra flavor.