Go Back

Cheddar and Bacon Turkey Melt on Sourdough

Cheddar and bacon turkey melt on sourdough with crisp bacon, melty sharp cheddar, and a tangy Dijon-mayo spread. Butter-side down griddle cooking creates deep golden toast and a tidy, melty edge-to-edge finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Sourdough bread
  • 8 sourdough bread
Turkey and bacon
  • 12 oz sliced deli turkey breast
  • 8 thick-cut bacon, cooked and crispy Use cooked, drained, and crisp bacon slices.
Cheese and spreads
  • 8 sharp cheddar cheese
  • 4 tbsp unsalted butter, softened
  • 4 tbsp Dijon mustard
  • 4 tbsp mayonnaise
Vegetables and seasoning
  • 1 cup arugula or mixed greens
  • 8 ripe tomato
  • Salt and pepper to taste Season to taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook the bacon
  1. Cook the bacon in a skillet or on a griddle over medium heat until crispy, then drain and set aside so it stays crunchy.
Build the melts
  1. Spread softened butter on one side of each bread slice so the outside browns well.
  2. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half.
  3. Layer turkey, crispy bacon, and sharp cheddar on the Dijon side, keeping the filling even to melt uniformly.
Griddle and melt
  1. Heat a skillet or griddle over medium heat, place sandwiches butter-side down, and cook until the bottoms turn golden.
  2. Top with the mayonnaise-spread slices butter-side up, then cook 3-4 minutes per side until the cheddar is fully melted and the bread is crisp.
Finish and serve
  1. Open each sandwich and add arugula or mixed greens and tomato slices.
  2. Press closed and serve immediately while the cheese is still molten.

Notes

Pro tip: for maximum crispness, drain bacon well and keep the griddle at a steady medium heat so the bread toasts before the cheese runs. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet to re-crisp. Freezing isn’t recommended because the arugula and tomatoes can get watery. For a lighter option, use reduced-fat cheddar and whole-grain sourdough (texture stays melty and the flavor remains classic).