Go Back

Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with a golden, butter-toasted crust and fully melted sharp cheddar. Crispy thick-cut bacon, deli turkey, and tangy Dijon mayo are layered for a melty, savory main-dish sandwich.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Sourdough sandwich base and spread
  • 8 sourdough bread
  • 4 tbsp unsalted butter softened
  • 4 tbsp Dijon mustard
  • 4 tbsp mayonnaise
Melt layers
  • 12 oz sliced deli turkey breast
  • 8 bacon strips thick-cut, cooked and crispy
  • 8 sharp cheddar cheese slices
Fresh toppings
  • 1 cup arugula or mixed greens
  • 8 ripe tomato slices
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: use medium heat and cook until cheddar is fully melted before flipping so the butter-toasted crust stays crisp. Refrigerate leftovers in an airtight container up to 2 days; reheat in a skillet for best texture (freezing not recommended). Dietary swap: use turkey bacon for a lighter option while keeping the same melt method.