Turkey Club Grilled Cheese (Printable)

Roasted turkey, crispy bacon, fresh vegetables, and melted cheese pressed between buttery sourdough for a satisfying sandwich.

# 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, optional
09 - 1 teaspoon Dijon mustard, optional

# How-To:

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 3-4 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 and serve immediately.

# Expert Tips:

01 -
  • It satisfies both your grilled cheese craving and your need for something filling and protein packed.
  • You get the crispy, golden exterior of a grilled cheese with all the flavors of a club sandwich tucked inside.
  • It comes together in under 20 minutes using ingredients you probably already have.
  • The pressed, melted cheese acts like glue, keeping all the layers from sliding out when you take a bite.
02 -
  • Pat the tomato slices dry with a paper towel before adding them, or the moisture will steam the bread and make it soggy instead of crispy.
  • Don't press too hard if you're using a spatula to flip, or all the fillings will squeeze out the sides and you'll lose half your sandwich.
  • Let the skillet heat up fully before adding the sandwich, or the butter won't crisp the bread properly and it'll just soak in.
03 -
  • Soften the butter at room temperature for at least 10 minutes so it spreads easily without tearing the bread.
  • Press the sandwich gently with a spatula while it cooks to help the cheese melt faster and create better contact with the skillet.
  • Cut the sandwich on the diagonal right after resting, it looks better and makes it easier to pick up and eat.
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