Turkey Club Grilled Cheese

The skillet was already hot when I realized I had leftover turkey and bacon sitting in the fridge from Sunday dinner. I wasn't in the mood for a plain sandwich, so I grabbed the cheese, buttered some sourdough, and pressed the whole thing together like a grilled cheese. The smell that filled the kitchen—crispy, buttery, savory—made me forget I was improvising. That first bite, with the melted cheddar holding everything together and the bacon still warm and crunchy, turned a random Tuesday lunch into something I started craving every week.

I made this for my brother one afternoon after he got home from a long shift, and he ate both sandwiches before I could even sit down. He kept saying it tasted like diner food but better, which I took as the highest compliment. Now whenever he visits, he asks if I have turkey and bacon in the house. It became our unofficial welcome home meal, no planning required.

Ingredients

• Cooked turkey breast: Roasted or deli sliced both work, but roasted turkey has more flavor and holds up better when pressed.
• Cooked bacon: Crispy bacon adds crunch and smokiness that balances the creaminess of the melted cheese.
• Romaine lettuce: It stays crisp even after being pressed and doesn't wilt as fast as softer greens.
• Tomato: Slice it thin so the juice doesn't make the bread soggy, and blot it lightly with a paper towel if it looks too wet.
• Cheddar or Swiss cheese: Cheddar melts fast and tastes sharp, Swiss is milder and stretches beautifully when you pull the sandwich apart.
• Unsalted butter: Softened butter spreads evenly and creates that golden, crispy crust without burning.
• Sourdough bread: The tangy flavor and sturdy texture hold up to all the fillings and press without falling apart.
• Mayonnaise: Optional, but it adds a creamy layer that keeps the sandwich from feeling dry.
• Dijon mustard: A tiny bit adds sharpness and cuts through the richness of the cheese and bacon.

Instructions

Preheat your skillet:

Set your skillet or panini press over medium heat and let it warm up for a minute or two. You want it hot enough to toast the bread but not so hot that it burns before the cheese melts.

Butter the bread:

Spread softened butter on one side of each slice of sourdough, going all the way to the edges. This is what gives you that crispy, golden crust.

Spread the condiments:

On the unbuttered side of two slices, spread a thin layer of mayonnaise and a touch of Dijon mustard if you're using them. Don't overdo it or the sandwich will get slippery.

Layer the fillings:

Start with a slice of cheese on the bottom, then turkey, bacon, tomato slices, lettuce, and another slice of cheese on top. The cheese on both sides helps everything stick together once it melts.

Close and press:

Top with the remaining bread slices, buttered side facing out, and press down gently. Place the sandwiches in the skillet or press and cook for 3 to 4 minutes per side, flipping carefully, until the bread is golden and the cheese is melted and gooey.

Rest and serve:

Remove from heat and let the sandwiches rest for a minute so the cheese sets slightly and doesn't all spill out when you cut them. Slice on the diagonal and serve right away.

Save

One Sunday morning, I made these for brunch instead of the usual eggs and toast, and my friend who never eats leftovers asked if she could take one home. She texted me later that night saying she reheated it in a skillet and it tasted just as good. That's when I realized this sandwich wasn't just quick—it was actually worth making on purpose, not just when you're cleaning out the fridge.

Choosing Your Cheese

Cheddar melts fast and has a sharp, tangy flavor that stands up to the bacon and turkey without disappearing. Swiss is milder and melts into long, stretchy strands that make every bite feel indulgent. I've also tried provolone, which is somewhere in between, creamy and smooth without being too strong. Whatever you pick, use two slices per sandwich so the cheese acts like a binder and holds all the layers together when you bite down.

Making It Your Own

If you want to lighten it up, skip the bacon or swap it for turkey bacon, which still gives you that smoky crunch. Add a few slices of avocado for creaminess, or use smoked turkey if you want a deeper flavor without adding more ingredients. I've also made this with whole grain bread when I wanted something heartier, and it held up beautifully under the press. The beauty of this sandwich is that it adapts to whatever you have on hand without losing what makes it satisfying.

Serving and Storing

This sandwich is best eaten right after it comes off the skillet, when the cheese is still melty and the bread is crispy. If you need to make it ahead, assemble everything except the lettuce and tomato, then add those fresh right before serving so they don't wilt or make the bread soggy. Leftovers can be wrapped and stored in the fridge, but reheat them in a skillet instead of the microwave so the bread crisps back up.

• Serve with dill pickles, a handful of chips, or a simple side salad to balance the richness.
• If you're feeding a crowd, double the recipe and keep the finished sandwiches warm in a low oven until everyone is ready.
• Use a panini press if you have one for even browning and perfectly melted cheese every time.

Save

This sandwich turned into one of those recipes I make without thinking, the kind that feels like a small celebration even on the most ordinary day. I hope it does the same for you.

Recipe FAQ

→ Can I make this without a panini press?

Yes, a regular skillet works perfectly. Cook the sandwich for 3-4 minutes on each side over medium heat, pressing gently with a spatula for even contact and melting.

→ What type of cheese works best?

Cheddar and Swiss cheese are excellent choices. Provolone, American, or muenster also melt beautifully and complement the turkey and bacon flavors well.

→ How do I keep the bread from burning while the cheese melts?

Cook over medium heat rather than high heat, and use softened butter on the outside. This ensures even browning while giving the cheese enough time to melt properly.

→ Can I prepare this sandwich ahead of time?

Assemble it just before cooking for the best results. The bread will absorb moisture from the tomato and condiments if left sitting, affecting texture and crispness.

→ What are good side dishes to serve with this?

Pickles, potato chips, or a fresh side salad pair wonderfully. Tomato soup, coleslaw, or roasted vegetables also complement this hearty sandwich nicely.

→ How do I make a lighter version?

Omit the bacon, use less butter on the bread, or reduce the cheese to one slice per sandwich. Turkey breast is already a lean protein choice.