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Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with crispy bacon, melty sharp cheddar, and a Dijon-mayo spread for a tangy, golden toast. Pan-griddled until both sides are crisp, then finished with fresh arugula and ripe tomato.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the bacon
  1. Cook thick-cut bacon until crispy, then drain and set aside.
Assemble the sandwiches
  1. Spread one side of each sourdough bread slice with softened unsalted butter.
  2. Flip the bread over, then spread Dijon mustard on half the slices and mayonnaise on the other half.
  3. Layer sliced deli turkey breast, crispy thick-cut bacon, and sharp cheddar cheese on the Dijon mustard side.
Griddle and melt
  1. Heat a cast iron skillet or griddle over medium heat, then 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.
Finish and serve
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices.
  2. Press closed, then season with salt and pepper to taste and serve.

Notes

For best melt and crunch, keep the skillet at steady medium heat so the bread toasts before the cheese fully liquefies. Store leftovers covered in the refrigerator for up to 2 days; rewarm in a skillet until hot and crisp again. Freezing isn’t recommended because the bread and fresh greens/toast toppings lose texture. If you want a lighter version, use reduced-fat cheddar and turkey bacon or a lean turkey substitute while keeping the Dijon-mayo spread.