Turkey Club Grilled Cheese Sandwich (Printable version)

Golden sourdough stuffed with roasted turkey, bacon, cheese, tomato, and lettuce. A gourmet take on the classic club sandwich.

# What You 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

# Step-by-step guide:

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 Tips:

01 -
  • It satisfies both the grilled cheese craving and the need for something actually filling.
  • Everything stays put when you bite in, no lettuce avalanche like a regular club.
  • The cheese melts into the bacon and turkey in a way that makes every bite feel indulgent.
  • You can make it in the same amount of time it takes to butter toast and wait.
02 -
  • Pat the tomato slices dry or they will make the bread soggy and ruin the crisp.
  • Do not skip the resting step, cutting too early makes all the melted cheese ooze out onto the plate.
  • If your bacon is extra greasy, blot it first or the whole sandwich gets oily.
03 -
  • Toast your bacon until it is almost crispy, then finish it in the sandwich so it stays warm and tender.
  • If using a panini press, do not press too hard or all the fillings will squeeze out the sides.
  • A thin smear of pesto under the cheese adds an herby kick without overpowering the other flavors.
Go back