Save to Pinterest My neighbor knocked on my door one Tuesday afternoon holding a foil-wrapped sandwich. She'd combined leftover Thanksgiving turkey with bacon and grilled cheese, and the smell alone made me drop what I was doing. One bite later, I was already planning to make it myself that weekend. I've been hooked ever since, tweaking it here and there until it became this version you're about to make.
I made this for my sister after she had a long day at work, and she told me it was better than any diner sandwich she'd ever paid twelve dollars for. We sat at the kitchen counter with potato chips and pickles, and she kept saying she couldn't believe how good cold ingredients taste when they're tucked inside something hot and crispy. That's when I knew this recipe was a keeper.
Ingredients
- Cooked turkey breast: Use deli slices or leftover roasted turkey, the key is making sure it's not too thick or it won't heat through properly.
- Cooked bacon: Crispy bacon adds that smoky crunch, and I always cook a little extra because it never makes it into the sandwich otherwise.
- Romaine lettuce: I prefer romaine because it stays crunchy and doesn't wilt too fast, just make sure it's completely dry or the bread gets soggy.
- Tomato: Choose a firm, ripe tomato and slice it thin so the juices don't overwhelm the sandwich.
- Cheddar or Swiss cheese: Cheddar gives you sharpness, Swiss gives you melt, I usually go with whatever I have and it always works.
- Unsalted butter: Softened butter spreads easier and toasts the bread to that perfect golden color without burning.
- Sourdough bread: The slight tang and sturdy texture make sourdough the best choice, but any thick cut bread will do in a pinch.
- Mayonnaise: Optional but recommended, it adds creaminess and helps the flavors meld together.
- Dijon mustard: A little mustard cuts through the richness and adds a subtle kick that makes the whole thing sing.
Instructions
- Preheat your skillet:
- Set a skillet or panini press over medium heat and let it warm up while you prep everything. A properly heated pan gives you that even golden crust without burning the butter.
- Butter the bread:
- Spread softened butter on one side of each slice of sourdough, going all the way to the edges. This is what creates that crispy, restaurant style exterior.
- Add condiments:
- On the unbuttered side of two slices, spread a thin layer of mayonnaise and a touch of Dijon mustard if you're using them. Don't skip this step, it makes a bigger difference than you'd think.
- Layer the fillings:
- Start with a slice of cheese, then turkey, bacon, tomato, lettuce, and top with another slice of cheese to help everything stick together. Place the remaining bread on top with the buttered side facing out.
- Grill until golden:
- Set the sandwiches in the skillet and cook for three to four minutes per side, pressing down gently with a spatula. If you're using a press, close it and let it work for four to five minutes until the cheese melts and the bread turns golden brown.
- Rest and serve:
- Remove the sandwiches from heat and let them sit for one minute so the cheese sets slightly. Slice in half and serve immediately while everything is still warm and gooey.
Save to Pinterest The first time I served this at a casual lunch with friends, someone asked if I'd ordered it from a cafe. I laughed and told them it took me ten minutes, and suddenly everyone wanted the recipe. It's funny how something so simple can feel so special when it's done right.
Making It Your Own
I've played around with this sandwich more times than I can count. Smoked turkey gives it a deeper flavor, and adding sliced avocado makes it feel a little more California. Sometimes I swap the cheddar for provolone or pepper jack if I want a kick. The beauty of this recipe is that it adapts to whatever you have on hand without losing what makes it great.
Serving Suggestions
I almost always serve this with dill pickles on the side and a handful of kettle cooked chips. If I'm feeling fancy, a simple green salad with a lemony vinaigrette balances out the richness. It's also perfect with a cup of tomato soup for dipping, especially on a chilly afternoon when you want something warm and satisfying.
Storage and Reheating
Honestly, this sandwich is best eaten fresh, but if you have leftovers, wrap them tightly and store in the fridge for up to a day. Reheat in a skillet over low heat to bring back some of the crispness, the microwave will make it soggy. If you're meal prepping, keep the components separate and assemble right before grilling.
- Store any leftover cooked bacon in an airtight container for up to three days.
- Prep your vegetables the night before so assembly goes even faster.
- If making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest.
Save to Pinterest This sandwich has become my go to whenever I want something comforting without spending an hour in the kitchen. I hope it brings you as much satisfaction as it's brought me, one crispy, melty bite at a time.
Recipe Questions
- → What type of bread works best for this grilled cheese?
Sourdough bread is ideal for this sandwich due to its sturdy texture and tangy flavor that complements the savory fillings. However, you can substitute with thick-cut white bread, ciabatta, or whole wheat for different tastes and textures.
- → Can I prepare this sandwich ahead of time?
While assembly can be done in advance, it's best to cook the sandwich fresh to ensure the bread achieves that golden, crispy exterior and the cheese melts properly. You can pre-slice and prepare all ingredients up to a few hours ahead.
- → What's the difference between using a skillet versus a panini press?
A skillet requires flipping (3-4 minutes per side) and gives you more control over browning, while a panini press cooks both sides simultaneously (4-5 minutes total) and creates a more uniform press. Both methods produce excellent results.
- → How can I make this sandwich lighter?
Omit the bacon for a lighter version, reduce the butter coating, skip the mayonnaise, or use turkey bacon instead of traditional bacon. You can also swap full-fat cheese for a reduced-fat option.
- → What are good side dishes to serve with this sandwich?
Pair with pickles, a crisp side salad, tomato soup, coleslaw, or french fries. A light green salad with vinaigrette complements the richness of the melted cheese perfectly.
- → Can I use leftover turkey for this sandwich?
Absolutely. Leftover roasted turkey works wonderfully and adds great homemade flavor. Simply slice it thin and layer as directed. Smoked turkey also provides excellent depth of flavor if you prefer a smokier taste.