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Cheddar and Bacon Turkey Melt on Sourdough

Cheddar and bacon turkey melts on sourdough feature golden toasted bread with melted sharp cheddar and crispy bacon layered over sliced deli turkey. Dijon-mayo spread keeps the filling flavorful while the skillet griddle toasts both sides for a melty, crunchy 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Sourdough sandwich base
  • 8 slices sourdough bread Sliced bread for toasting and layering.
  • 4 tbsp unsalted butter Softened for spreading on the bread.
  • 4 tbsp Dijon mustard Spread on half the slices to flavor the melt.
  • 4 tbsp mayonnaise Spread on the other half of the slices for a creamy layer.
Turkey and cheese filling
  • 12 oz sliced deli turkey breast Layered over Dijon side bread.
  • 8 strips thick-cut bacon Cook until crispy, then drain.
  • 8 slices sharp cheddar cheese Layered so it melts fully during grilling.
Toppings
  • 1 cup arugula or mixed greens Added after cooking, then sandwiched closed.
  • 8 slices ripe tomato Added after cooking for freshness and juiciness.
  • 0.25 Salt and pepper to taste Season to preference; add during bacon cooking or just before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon and prep spreads
  1. Cook the thick-cut bacon until crispy, then drain and set aside so it stays crisp.
  2. Spread softened unsalted butter on one side of each sourdough bread slice.
  3. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half.
Assemble sandwiches
  1. Layer the sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon side of each sandwich.
Griddle until golden and melty
  1. Heat a skillet or griddle over medium heat, then place the sandwiches butter-side down in the pan.
  2. Top each sandwich with the mayonnaise-spread slices butter-side up.
  3. Cook 3-4 minutes per side until the bread is golden and the 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

Pro tip: drain crispy bacon well and keep heat at medium so the bread toasts golden while the cheddar fully melts. Store leftovers in the refrigerator up to 2 days; reheat in a skillet for best texture (freezing not recommended). For a lighter option, use reduced-fat cheddar and turkey bacon while keeping the Dijon-mayo spread.