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Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough is a hot, crispy-griddled sandwich with melted sharp cheddar and savory deli turkey. Butter-toasted sourdough with Dijon on one side and mayo on the other creates a tangy, melty bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Sourdough bread
  • 8 slice sourdough bread
Deli turkey breast
  • 12 oz sliced deli turkey breast
Thick-cut bacon
  • 8 strip thick-cut bacon, cooked and crispy
Sharp cheddar cheese
  • 8 slice sharp cheddar cheese
Unsalted butter
  • 4 tbsp unsalted butter, softened
Dijon mustard
  • 4 tbsp Dijon mustard
Mayonnaise
  • 4 tbsp mayonnaise
Arugula or mixed greens
  • 1 cup arugula or mixed greens
Ripe tomato
  • 8 slice ripe tomato
Salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the bacon and prep the breads
  1. Cook the bacon until crispy, then drain and set it aside for layering later (medium heat, about 7-10 minutes) so it stays crisp when melted in the sandwich.
  2. Spread softened butter on one side of each sourdough bread slice for browning and a golden, toasted edge.
  3. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half so you get a tangy top and a creamy bottom.
Assemble and melt
  1. Layer turkey, crispy bacon, and sharp cheddar on the Dijon side, then season with salt and pepper to taste for balanced flavor.
  2. Heat a skillet or griddle over medium heat, place the sandwiches butter-side down, and cook until the bottoms turn golden (about 3-4 minutes), watching for browning at the edges.
  3. Top with the mayonnaise-spread slices butter-side up, press closed gently, and cook another 3-4 minutes per side until the cheddar is fully melted and the bread is crisp.
Finish with greens and tomato
  1. Open each sandwich and add arugula and ripe tomato slices so the greens stay fresh and the tomatoes stay juicy.
  2. Press the sandwiches closed and serve immediately so the cheddar holds together while the bread stays hot and crisp.

Notes

Pro tip: keep the skillet at medium heat to ensure the cheddar melts before the sourdough burns. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the greens can wilt after thawing. For a lighter option, use reduced-fat cheddar and turkey with no added sugar.