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Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with a golden, butter-toasted crunch and fully melted sharp cheddar. Dijon-mayo spread keeps the filling juicy while the skillet toasts each sandwich to a crisp finish.
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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 base
  • 8 sourdough bread 8 slices total
  • 4 tbsp unsalted butter softened
  • 4 tbsp Dijon mustard use for half the slices
  • 4 tbsp mayonnaise use for the other half
Filling
  • 12 oz sliced deli turkey breast
  • 8 thick-cut bacon cooked and crispy
  • 8 sharp cheddar cheese 8 slices
To finish
  • 1 cup arugula or mixed greens
  • 8 ripe tomato 8 slices
  • 0.25 salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Crisp the bacon
  1. Cook the thick-cut bacon until crispy, then drain and set aside for layering.
Build the flavor-spread sandwiches
  1. Spread softened unsalted butter on one side of each sourdough bread slice.
  2. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half.
Layer and melt on the griddle
  1. Layer sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon side of the bread.
  2. Heat a skillet or griddle over medium heat, place sandwiches butter-side down, and top with the mayonnaise-spread slices butter-side up.
  3. Cook the sandwiches 3-4 minutes per side until golden and cheddar is fully melted.
Add greens and tomato, then serve
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices inside.
  2. Press the sandwiches closed and serve immediately.

Notes

For the crispiest melt, keep the skillet at true medium so the bread browns while the cheddar fully melts. Assemble and cook right before eating; leftovers keep in the fridge up to 2 days and reheat in a skillet until warmed through (not soggy). Freezing is not recommended because sourdough and cheese texture change. Swap suggestion: use provolone or a smoked gouda instead of sharp cheddar for a milder, smoky profile.