Turkey Club Grilled Cheese (Print Version)

Roasted turkey, crispy bacon, fresh lettuce, and melted cheese pressed between buttery sourdough. A hearty American classic.

# 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

# Cooking Steps:

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 to 4 minutes per side, or 4 to 5 minutes total in a press, 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 Advice:

01 -
  • It takes everything you love about a club sandwich and makes it warm, melty, and impossibly satisfying in under twenty minutes.
  • The buttery sourdough gets crispy on the outside while the inside stays soft and loaded with layers of flavor.
  • It feels indulgent but uses simple ingredients you probably already have in your fridge.
  • You can customize it endlessly depending on what cheese, meat, or condiments you're craving that day.
02 -
  • Don't skip the resting step after grilling, I once sliced too soon and the whole thing fell apart on the plate.
  • If your tomato is too juicy, pat the slices dry with a paper towel or the bread will get soggy.
  • Medium heat is your friend, too high and the bread burns before the cheese melts, too low and it takes forever and gets greasy.
03 -
  • Press down gently with your spatula while grilling to help the layers meld together and the cheese melt evenly.
  • Use a heavy skillet or cast iron pan for the best heat distribution and that perfect golden crust.
  • If you don't have a panini press, place a second skillet on top of the sandwich while it cooks to mimic the pressure and get those gorgeous grill marks.
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