Turkey Club Grilled Cheese Sandwich (Print)

A satisfying grilled cheese loaded with roasted turkey, bacon, fresh vegetables, and melted cheese on buttery sourdough bread.

# Components:

→ 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

# Directions:

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 the best parts of a club sandwich and makes them warm, gooey, and comforting in under twenty minutes.
  • The contrast between crispy bacon, melted cheese, and cool lettuce in every bite feels indulgent without being heavy.
  • You can throw it together with pantry staples and whatever deli meat is hanging out in your fridge.
  • It works for lunch, dinner, or that weird time when youre too hungry to wait but too lazy to cook something complicated.
02 -
  • Pat your tomato slices dry or the sandwich will leak and turn the bread soggy no matter how carefully you toast it.
  • Dont skip the resting step after grilling, cutting too soon turns a perfect sandwich into a melted cheese disaster on your cutting board.
  • Use medium heat, not high, or the outside will burn before the cheese has a chance to melt through.
03 -
  • Press down gently with your spatula while grilling to help the layers stick together and the cheese melt evenly without squashing all the fillings out the sides.
  • If you dont have a panini press, use a second skillet or a heavy pot to weigh down the sandwich while it cooks for that pressed, compact texture.
  • Toast your bread lightly before assembling if you want extra crunch and insurance against sogginess.
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