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Cheddar and Bacon Turkey Melt on Sourdough

Cheddar and bacon turkey melt on sourdough is made with crispy bacon, deli turkey, and sharp cheddar melted on a buttery griddle. Dijon and mayonnaise give a tangy, richly toasted crust with melty cheese cascading over the edges.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Sourdough bread
  • 8 sourdough bread slices
Sliced deli turkey breast
  • 12 oz sliced deli turkey breast
Thick-cut bacon
  • 8 thick-cut bacon, cooked and crispy strips
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
  • 0.25 tsp Salt and pepper to taste use to season

Equipment

  • 1 cast iron skillet

Method
 

Cook the bacon
  1. Cook the thick-cut bacon until crispy, then drain and set aside for stacking later. Keep it crisp so it stays crunchy once melted together.
Build the sandwiches
  1. Spread softened unsalted butter on one side of each sourdough bread slice. This creates the golden toast that browns evenly on the griddle.
  2. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half. Keep spreads even so they melt into the filling.
  3. Layer sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon side, then season with salt and pepper to taste. Distribute to the edges so every bite gets melted cheese.
Griddle and melt
  1. Heat a skillet or griddle over medium heat, then place sandwiches butter-side down. Cook until the bottom is golden, about 3-4 minutes, and watch for crisp edges.
  2. Top with the mayonnaise-spread slices butter-side up to close the sandwiches. This keeps the mayo side protected while the cheese finishes melting.
  3. Cook for another 3-4 minutes per side until golden and cheddar is fully melted. Press lightly as it cooks so the layers fuse and the cheese cascades over the edges.
Finish and serve
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices. Add them after melting so the greens stay fresh instead of wilted.
  2. Press the sandwiches closed and serve immediately. Serve hot so the cheddar stays fluid and the bacon remains crisp.

Notes

Pro tip: slice-ready deli turkey browns faster when the sandwiches are pressed gently for the first minute on the skillet. Refrigerate leftovers in an airtight container up to 2 days, then reheat in a skillet until warmed and crisped. Freezing isn’t recommended because the arugula and tomato lose texture, but you can freeze assembled sandwiches without those fresh toppings for up to 1 month. For a lower-fat option, swap some bacon for smoked turkey bacon and use reduced-fat cheddar.