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Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with crisp bacon and melty sharp cheddar, stacked on buttery-griddled slices. Split Dijon-and-mayo sides create a tangy, golden crust while the cheddar fully melts.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

sourdough bread
  • 8 sourdough bread slices
deli turkey breast
  • 12 oz deli turkey breast sliced
bacon
  • 8 thick-cut bacon strips; cooked and crispy
sharp cheddar cheese
  • 8 sharp cheddar cheese slices
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 ripe tomato slices
salt and pepper
  • salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the bacon and prep the bread
  1. Cook the thick-cut bacon in a skillet over medium heat until crispy, then drain on a sheet pan and set aside.
  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 and melt
  1. Layer the sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon mustard 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 for 3-4 minutes per side until the sandwiches turn golden and the 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, season with salt and pepper to taste, and serve right away.

Notes

For extra even melting, keep the skillet at a steady medium heat and press the sandwiches lightly while they cook. Store leftovers in the refrigerator up to 3 days; reheat in a skillet to re-crisp the bread (freezing not recommended due to texture changes). If you want a lighter option, swap regular mayonnaise for light mayonnaise while keeping the same Dijon-and-mayo split for flavor.