Turkey Club Grilled Cheese (Printer View)

Golden buttery sourdough filled with roasted turkey, crispy bacon, melted cheese, fresh lettuce, and tomato. A satisfying twist on the classic club.

# 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

# Method:

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 classic club and makes it warm, melty, and impossibly satisfying.
  • The sourdough gets crispy and golden while the cheese melts into every layer, holding it all together.
  • You can make it with whatever you have in the fridge, no special trip to the store required.
  • It's hearty enough to feel like a real meal but comes together in less time than delivery would take.
02 -
  • Medium heat is your friend here, too hot and the bread burns before the cheese melts, too low and it takes forever and turns out greasy.
  • Layer the lettuce and tomato between the proteins and cheese so they stay cool and crisp instead of wilting from the heat.
  • Softening the butter before you spread it makes a world of difference, cold butter tears the bread and leaves uneven patches.
03 -
  • Press down gently with your spatula while the sandwich cooks to help everything meld together and the cheese melt faster.
  • If you don't have a panini press, use a second skillet or a heavy pot to weigh down the sandwich for that pressed effect.
  • Toast the bacon until it's truly crispy, floppy bacon makes the sandwich harder to bite through and less satisfying.
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