Turkey Club Grilled Cheese (Printable version)

Roasted turkey, bacon, crispy lettuce, and melted cheese pressed between golden buttery sourdough for an elevated comfort meal.

# What you 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 It:

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 (or 4 to 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 Advice:

01 -
  • It turns leftovers into something that feels like a restaurant splurge without any fancy ingredients.
  • The contrast between crispy bread, melted cheese, and cool lettuce makes every bite interesting.
  • You can throw it together faster than ordering takeout and it actually tastes better.
  • It uses one pan and barely any cleanup, which matters on busy weeknights.
02 -
  • If you add the lettuce and tomato too early or press too hard, they will steam and make the sandwich soggy in the middle.
  • Don't skip the resting step after grilling or the filling will slide out in one messy pile when you cut it.
  • Use low to medium heat only, because high heat burns the outside before the cheese melts.
03 -
  • Toast the bread lightly before assembling if you want extra crunch and less risk of sogginess.
  • Always layer cheese on both the top and bottom so every bite has that melted pull.
  • Press gently but firmly in the pan to help everything meld without crushing the lettuce.
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