Save to Pins I used to think a club sandwich had no business being grilled until a late Sunday morning when I had leftover turkey and a panini press I barely remembered owning. The first bite changed everything. The cheese melted into the bacon, the tomato released just enough juice to soak into the bread, and suddenly I understood why some foods are better when they break the rules. Now it's my go-to when I want comfort that feels a little bit fancy.
The first time I made this for my brother, he stood in the kitchen and watched me press it down in the skillet, skeptical. He's a purist when it comes to clubs. But when I sliced it in half and the steam rose up with that smell of toasted bread and melted cheese, he grabbed his half before I could even plate it. He didn't say much, just nodded and took another bite. That's when I knew I'd converted him.
Ingredients
- Cooked turkey breast: Roasted or deli turkey both work beautifully, but I lean toward thicker slices from the deli counter because they hold up better under heat and don't dry out.
- Cooked bacon: Crispy is key here, as it adds the crunch that balances the soft cheese and bread.
- Romaine lettuce: Crisp and sturdy, romaine doesn't wilt as fast as other greens and adds that fresh, cool contrast to the hot sandwich.
- Tomato: Choose a firm, ripe tomato and slice it thin so it doesn't make the bread soggy.
- Cheddar or Swiss cheese: Both melt beautifully, but I like sharp cheddar for its bold flavor and Swiss for a milder, creamier bite.
- Unsalted butter: Softened butter spreads evenly and gives you that golden, crispy crust without burning.
- Sourdough bread: The slight tang and sturdy texture make it perfect for grilling and holding all these layers together.
- Mayonnaise: Optional, but it adds richness and helps the condiments cling to the bread.
- Dijon mustard: A little sharpness cuts through the richness and wakes up the other flavors.
Instructions
- Preheat your skillet:
- Set a skillet or panini press over medium heat and let it warm for a few minutes. You want it hot enough to toast the bread without burning it before the cheese melts.
- Butter the bread:
- Spread softened butter on one side of each slice of sourdough. This is the side that will touch the pan and turn golden and crispy.
- 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 slide apart.
- Layer the fillings:
- Start with a slice of cheese, then add turkey, bacon, tomato slices, lettuce, and another slice of cheese on top. The cheese on both sides helps glue everything together as it melts.
- Close and press:
- Top with the remaining bread slices, buttered side facing out. Press down gently so the layers nestle together.
- Grill until golden:
- Place the sandwiches in the skillet or press and cook for three to four minutes per side, or four to five minutes total in a press. You'll know it's ready when the bread is golden brown and the cheese is oozing slightly at the edges.
- Rest and serve:
- Remove from heat and let the sandwiches rest for one minute so the cheese sets slightly and the fillings don't slide out when you cut. Slice in half and serve immediately.
Save to Pins There's something about cutting into a grilled cheese and watching the steam escape, the cheese stretching between the halves. I made this on a rainy Tuesday when nothing else seemed to be going right, and it felt like a small victory. Sometimes food doesn't need to be complicated to be exactly what you need.
Serving Suggestions
This sandwich is hearty enough to stand on its own, but I like to serve it with a handful of dill pickles on the side for that bright, briny contrast. A simple green salad with a tangy vinaigrette works too, especially if you want to lighten things up a bit. On lazy weekends, I'll throw together a quick tomato soup for dipping, and it feels like the ultimate comfort meal. If you're feeding a crowd, cut the sandwiches into smaller squares and serve them as appetizers, they disappear fast.
Ingredient Swaps and Variations
If you want to switch things up, smoked turkey adds a deeper flavor that pairs beautifully with Swiss cheese. I've also used turkey bacon when I wanted a lighter version, and it still brings that salty, crispy element. For a richer twist, try adding thin slices of avocado or swapping the cheddar for creamy provolone. You can even use whole grain or rye bread if you prefer something a bit heartier. The beauty of this recipe is that it's forgiving and adaptable to whatever you have on hand.
Storage and Reheating Tips
These sandwiches are best enjoyed fresh and hot, but if you have leftovers, let them cool completely before wrapping them tightly in foil or plastic wrap. Store in the fridge for up to one day, though the lettuce and tomato may make the bread a bit soft. To reheat, I recommend removing the lettuce and tomato, then warming the sandwich in a skillet over low heat or in a toaster oven until the cheese melts again.
- If you're meal prepping, assemble everything except the lettuce and tomato, then add those fresh right before serving.
- You can cook the bacon ahead of time and store it in the fridge for up to three days.
- Freeze assembled uncooked sandwiches wrapped tightly, then grill them straight from frozen, adding a few extra minutes to the cooking time.
Save to Pins This sandwich has become one of those recipes I make without thinking, the kind that feels like a warm hug on a plate. I hope it brings you the same kind of simple, satisfying comfort it's brought me.
Questions & Answers
- → Can I use different cheese for this sandwich?
Absolutely! While cheddar and Swiss work beautifully, provolone, mozzarella, or even Gruyère create delicious variations. Choose based on your flavor preference—sharper cheeses add depth, while milder varieties let the turkey and bacon shine.
- → What's the best way to prevent the bread from burning?
Cook over medium heat rather than high heat. This allows the bread to toast evenly while the cheese melts. A panini press provides consistent heat distribution. If using a skillet, watch carefully and adjust heat if the exterior browns too quickly.
- → Can I make this ahead of time?
Assemble the sandwich up to an hour before cooking and wrap in plastic wrap. Cook fresh before serving for the best texture. Refrigerated assembled sandwiches can be cooked directly from the fridge, just add an extra minute to cooking time.
- → What are good side dishes to serve with this?
Crispy dill pickles, kettle chips, or a fresh green salad complement the richness of this sandwich. A light soup like tomato bisque or a simple vinaigrette-dressed salad balances the hearty flavors.
- → How can I make a lighter version?
Omit the bacon and use turkey bacon or prosciutto instead for fewer calories. Reduce the cheese to two slices total, use whole grain bread, and add extra lettuce and tomato for volume. Light mayonnaise or mustard-only dressing also reduces fat content.
- → Can I use leftover turkey instead of sliced deli turkey?
Yes! Shredded or sliced leftover roasted turkey works wonderfully. Warm it gently in a skillet first to enhance the flavors and ensure it's heated through before layering into the sandwich.