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Cheddar and Bacon Turkey Melt on Sourdough

Cheddar and bacon turkey melt on sourdough with crispy bacon, melted sharp cheddar, and a tangy Dijon-mayo spread. Pan-toasted until golden, with juicy tomato and peppery arugula added right after grilling for a fresh 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Sourdough sandwich base
  • 8 sourdough bread
  • 4 tbsp unsalted butter softened
  • 12 oz sliced deli turkey breast
  • 4 tbsp Dijon mustard
  • 4 tbsp mayonnaise
  • 8 sharp cheddar cheese slices
  • 1 arugula or mixed greens
  • 8 ripe tomato slices
  • 1 salt and pepper to taste
Bacon
  • 8 thick-cut bacon, cooked and crispy

Equipment

  • 1 cast iron skillet

Method
 

Crisp the bacon
  1. Cook the thick-cut bacon until crispy, then drain and set aside.
  2. Set the crispy bacon aside so it stays crisp while you prep the sandwiches.
Assemble the turkey melts
  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.
  3. Layer sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon side of the bread.
Grill until golden and melty
  1. Heat a skillet or griddle over medium heat and place sandwiches butter-side down.
  2. Top with the mayonnaise-spread slices butter-side up.
  3. Cook 3-4 minutes per side until golden and cheddar is fully melted, flipping once during cooking.
Finish with greens and tomato
  1. Open each sandwich and add arugula or mixed greens and tomato slices.
  2. Press closed and serve right away.

Notes

For crisp, melty sandwiches, keep the skillet at a steady medium heat and avoid pressing too hard until the cheddar melts. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet to re-crisp the bread. Freezing is not recommended because the greens and bread texture can soften. If you want a lighter option, swap mayonnaise for a reduced-fat mayo while keeping the Dijon for the same tangy bite.