Save My skillet was too hot the first time I tried making this sandwich, and the bread scorched before the cheese even thought about melting. I stood there, scraping burnt crumbs into the sink, wondering why I thought I could improve on a perfectly good cold club. But something about that smoky smell made me try again with the heat lower and the patience higher. Now it's the sandwich I crave when I want comfort that feels just a little bit fancy.
I made these for my sister one rainy Saturday when she showed up unannounced and hungry. She took one bite, cheese stretching from the sandwich to her mouth, and declared it better than any diner version she'd ever had. We ate them standing at the counter, tomato seeds dripping onto the cutting board, rain drumming on the windows. She still texts me every few months asking if I remember that sandwich, and I always do.
Ingredients
- Cooked turkey breast: Roasted deli turkey works beautifully here, but leftover Thanksgiving turkey is even better if you have it.
- Cooked bacon: Crispy bacon adds that smoky, salty crunch that makes this sandwich unforgettable, and I always cook an extra slice to snack on.
- Romaine lettuce: It stays crisp even when the sandwich gets warm, and the cool crunch balances all that melted cheese.
- Tomato: Slice it thick enough to taste but thin enough that it doesn't make the bread soggy.
- Cheddar or Swiss cheese: I switch between the two depending on my mood, cheddar for sharpness and Swiss for that nutty sweetness.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust I dream about.
- Sourdough bread: The slight tang and sturdy texture hold up to all the fillings without falling apart.
- Mayonnaise: Optional, but it adds a creamy richness that ties everything together.
- Dijon mustard: Just a hint gives the sandwich a gentle kick without overpowering the other flavors.
Instructions
- Warm the pan:
- Preheat your skillet or panini press over medium heat, giving it a few minutes to get evenly warm. This is the step I rushed that first time, and I learned my lesson.
- Butter the bread:
- Spread softened butter on one side of each slice of sourdough. Make sure it reaches the edges so every bite gets crispy.
- Add the condiments:
- On the unbuttered side of two slices, spread a thin layer of mayonnaise and a touch of Dijon mustard if you like a little tang. These add moisture and flavor without making things messy.
- Build the layers:
- Start with cheese on the bottom, then turkey, bacon, tomato slices, lettuce, and another slice of cheese on top. The cheese on both sides melts and acts like glue, keeping everything in place.
- Cook until golden:
- Place the sandwiches in the skillet or press, buttered side out, and cook for 3 to 4 minutes per side until the bread turns deep golden and the cheese melts into all the nooks. If using a press, 4 to 5 minutes total should do it.
- Rest and serve:
- Let the sandwich sit for a minute before slicing so the cheese sets just slightly and doesn't all ooze out when you cut. Slice on the diagonal because it tastes better that way, I promise.
Save There was a night last winter when I came home exhausted and couldn't imagine cooking anything complicated. I made this sandwich with what was left in the fridge, and as I bit into it, warm and cheesy and satisfying, I realized sometimes the simplest things are the ones that save you. It wasn't fancy, but it was exactly what I needed.
Making It Your Own
This sandwich is forgiving and loves a little creativity. I've added sliced avocado when I had one sitting on the counter, and the creamy richness made it feel almost decadent. Smoked turkey gives it a deeper flavor, and if you want to skip the bacon, it's still delicious, just a little lighter. Sometimes I swap the cheddar for provolone or even pepper jack when I want a little heat.
What to Serve Alongside
I usually grab a handful of baby pickles from the jar and call it a meal, the vinegary crunch is the perfect counterpoint to all that richness. A simple green salad with lemon vinaigrette works too, especially if you want something light to balance the hearty sandwich. On lazy days, I just eat it with kettle chips straight from the bag, no judgment.
Storing and Reheating
Honestly, this sandwich is best eaten right away while the bread is still crispy and the cheese is melted. If you have leftovers, wrap them tightly and refrigerate, but know that reheating in a skillet works better than a microwave. The microwave makes the bread soggy, but a quick press in a hot pan brings back some of that original magic.
- Store wrapped in foil in the fridge for up to one day.
- Reheat in a skillet over medium low heat for 2 to 3 minutes per side.
- Avoid microwaving if you want to keep the bread crispy.
Save This sandwich has become my answer to the question of what sounds good when nothing else does. I hope it does the same for you.
Recipe Guide
- → What type of bread works best for this sandwich?
Sourdough is ideal for its tangy flavor and sturdy texture that holds up well to grilling. However, you can also use brioche, ciabatta, or thick-cut white bread. Just ensure the bread is sturdy enough to support the fillings without getting soggy.
- → Can I make this with a regular skillet instead of a panini press?
Absolutely. A regular skillet works great. Cook each side for 3-4 minutes over medium heat, pressing gently with a spatula to help the cheese melt evenly and the bread crisp up nicely.
- → What are some good cheese alternatives?
Provolone, Swiss, American, or a blend of cheddar and pepper jack all pair wonderfully with turkey and bacon. Choose cheeses that melt smoothly for the best results.
- → Can I prepare this sandwich in advance?
You can assemble the sandwich up to 2 hours ahead and refrigerate it. However, buttering and cooking it fresh gives the best texture and taste. Bring it to room temperature for 5 minutes before cooking if refrigerated.
- → What are good side dishes to serve with this sandwich?
Pickles, potato chips, a crispy side salad, tomato soup, or coleslaw all complement this hearty sandwich beautifully. A light vinaigrette-dressed salad balances the rich, savory flavors.
- → How can I make this lighter?
Omit the bacon, use turkey bacon instead, reduce the cheese to one slice, or use light mayonnaise. Serving it with a fresh salad rather than chips also makes for a lighter meal option.