Save My brother and I used to argue over sandwiches every Sunday afternoon. He wanted his grilled cheese plain, I wanted mine stacked high like a deli special. One rainy weekend, I grabbed leftover turkey, fried up some bacon, and pressed the whole thing between two buttered slices of sourdough. He took one bite and stopped talking. That's how this Turkey Club Grilled Cheese became our truce.
I made this for my neighbor once after she helped me move furniture. She sat at my kitchen counter, still in her paint-splattered jeans, and ate it without saying a word until the plate was empty. Then she looked up and said, that was exactly what I needed. Sometimes a sandwich can say thank you better than words can.
Ingredients
- Cooked turkey breast: Use deli slices or leftover roasted turkey; the key is making sure it's not too thick or it won't warm through evenly.
- Cooked bacon: Crispy bacon adds a smoky crunch that balances the creamy cheese, and I always cook a few extra slices because they never last.
- Romaine lettuce: It stays crisp under heat better than other greens and adds a fresh bite that cuts through the richness.
- Tomato: Slice it thin and pat it dry with a paper towel so the sandwich doesn't get soggy.
- Cheddar or Swiss cheese: Cheddar melts with a sharper flavor, Swiss is milder and stretches beautifully; pick what you're craving.
- Unsalted butter: Softened butter spreads easier and crisps the bread to a perfect golden brown without burning.
- Sourdough bread: Its tangy flavor and sturdy texture hold up to all the fillings without falling apart in your hands.
- Mayonnaise: Optional, but it adds creaminess and helps the mustard spread evenly.
- Dijon mustard: A little sharpness wakes up the turkey and cheese without overpowering anything.
Instructions
- Warm the pan:
- Set your skillet or panini press over medium heat and let it warm up while you prep. A properly heated surface means even browning and no sticking.
- Butter the bread:
- Spread softened butter on one side of each slice, making sure to cover all the way to the edges. This is what gives you that crispy, golden crust.
- Add the condiments:
- On the unbuttered side of two slices, spread a thin layer of mayo and a small swipe of Dijon mustard if you're using them. Don't go heavy or it'll slide out when you press the sandwich.
- Layer the fillings:
- Start with cheese, then turkey, bacon, tomato, lettuce, and another slice of cheese on top to help everything stick together. Top with the remaining bread, buttered side facing out.
- Grill until golden:
- Place the sandwiches in the skillet or press and cook for three to four minutes per side, pressing gently with a spatula if using a skillet. The bread should be deeply golden and the cheese should be melted and just starting to ooze.
- Rest and serve:
- Let the sandwich sit for a minute so the cheese sets slightly and doesn't all run out when you cut it. Slice diagonally and serve while it's still warm.
Save My friend Sara once told me this sandwich reminded her of summer lunches at her grandma's house, even though her grandma never made it. I think it's because good food has a way of feeling familiar, even when it's new. That's the magic of comfort food done right.
What to Serve Alongside
I usually set out a handful of pickles and a small pile of kettle chips. The acidity of the pickles cuts through the richness of the cheese and bacon, and the chips add crunch without any extra work. If I'm feeling generous, I'll toss together a quick side salad with a lemony vinaigrette, but honestly, the sandwich is filling enough on its own.
How to Store and Reheat
These are best eaten right away, but if you have leftovers, wrap them tightly in foil and refrigerate for up to a day. To reheat, I skip the microwave and use a skillet over medium-low heat, flipping once, until the bread crisps up again and the cheese softens. It won't be quite as perfect as fresh, but it's still miles better than most leftovers.
Ways to Make It Your Own
This sandwich is a blank canvas for whatever you have on hand or whatever sounds good. Swap the turkey for roasted chicken or ham, use provolone instead of cheddar, or add thin slices of avocado for creaminess. I've even made it with turkey bacon and whole grain bread when I was trying to be a little healthier, and it still hit the spot.
- Try smoked Gouda for a deeper, richer flavor.
- Add a thin layer of cranberry sauce for a Thanksgiving-inspired twist.
- Use arugula instead of romaine if you want a peppery bite.
Save This is the kind of sandwich that makes you slow down and actually enjoy lunch, even on a busy day. I hope it becomes one of those recipes you turn to when you need something easy, satisfying, and just a little bit special.
Recipe FAQ
- → What type of bread works best for this sandwich?
Sourdough bread is ideal for its tangy flavor and sturdy texture that holds up well to grilling and melted cheese. For variations, try ciabatta, focaccia, or Texas toast.
- → Can I prepare this sandwich ahead of time?
Assemble the sandwich just before cooking for the best results. Pre-assembly may result in soggy bread from the tomato and condiments. You can prepare ingredients in advance and assemble when ready to cook.
- → What's the best way to get perfectly melted cheese?
Use medium heat and cook for 3-4 minutes per side, allowing the butter to brown gently while the interior cheese melts. A panini press ensures even pressure and consistent melting throughout.
- → How do I make this sandwich gluten-free?
Simply swap the sourdough bread for gluten-free bread. Ensure mayonnaise and mustard are also gluten-free certified. All other ingredients are naturally gluten-free, making this easy to adapt.
- → What are good side dishes to serve with this?
Pair with classic pickles, potato chips, or a crisp side salad. Tomato soup, coleslaw, or roasted vegetables complement the rich, savory flavors beautifully.
- → Can I use different types of cheese?
Absolutely. Swiss, provolone, gouda, or brie all work wonderfully. Choose cheeses with good melting properties and complementary flavors to turkey and bacon.