Turkey Club Grilled Cheese Sandwich (Printable)

Roasted turkey, crispy bacon, fresh lettuce, juicy tomato, and melted cheese pressed between golden, buttery sourdough slices.

# 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)

# How To Make It:

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 turns leftovers into something you'll crave all week long.
  • The crunch of toasted sourdough against creamy melted cheese is ridiculously satisfying.
  • You get all the flavors of a club sandwich without the structural collapse.
  • It takes twenty minutes from start to finish, perfect for when hunger strikes hard.
02 -
  • Pat your tomato slices dry with a paper towel or the sandwich will steam instead of crisp.
  • Don't skip the resting minute after cooking, it keeps the filling from sliding out when you cut.
  • Medium heat is your friend, too high and the bread burns before the cheese melts.
03 -
  • Use a heavy skillet or cast iron pan to press the sandwich down evenly while it cooks.
  • If you don't have a panini press, place a second skillet on top of the sandwich to weigh it down.
  • Make extra bacon in the morning and keep it in the fridge so assembly goes even faster.
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