Turkey Club Grilled Cheese (Printable)

Hearty grilled cheese with roasted turkey, crispy bacon, fresh lettuce, tomato, and melted cheese on golden buttery sourdough.

# 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
09 - 1 teaspoon Dijon mustard

# 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.
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 until the bread is golden brown and the cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice diagonally and serve immediately.

# Expert Tips:

01 -
  • It turns leftovers into something that feels like a treat, not a rerun.
  • The crispy, buttery crust gives way to melted cheese and layers of flavor in every bite.
  • You can make it in twenty minutes, which means dinner is done before anyone starts complaining.
  • It satisfies that craving for comfort food without feeling heavy or boring.
02 -
  • Pat your tomato slices dry with a paper towel or the moisture will steam the lettuce and make the bread soggy.
  • Don't skip the resting step after grilling; cutting it too soon means all the melted cheese runs out onto the plate instead of staying in the sandwich.
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, too low and it takes forever and dries out.
03 -
  • Press down gently with your spatula while the sandwich 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 down the sandwich while it cooks.
  • Always butter the bread, not the pan; it gives you more control and prevents burning.
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