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Cheddar and Bacon Turkey Melt on Sourdough

Cheddar and bacon turkey melt on sourdough delivers a crisp, golden skillet toast with melted sharp cheddar and smoky bacon. Layer sliced deli turkey and cheddar, then grill with Dijon on one half and mayo on the other for rich, tangy flavor in every 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: 730
Ingredients Equipment Method Notes

Ingredients
  

sourdough bread
  • 8 sourdough bread
deli turkey breast
  • 12 oz sliced deli turkey breast
bacon
  • 8 thick-cut bacon, cooked and crispy
sharp cheddar cheese
  • 8 sharp cheddar cheese
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
salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon and prep sandwich halves
  1. Cook the thick-cut bacon until crispy, then drain and set aside for layering.
  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 griddle the melts
  1. Layer sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon mustard side of the sandwiches.
  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 golden and cheddar is fully melted, then season with salt and pepper to taste if needed.
Finish and serve
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices.
  2. Press the sandwiches closed and serve immediately.

Notes

For even melting, use sharp cheddar slices that cover the turkey layer fully, and keep the heat at medium so the bread turns golden before the cheese sets. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet over medium until warmed through (avoid microwaving for best texture). Freezing isn’t recommended due to the greens and bread texture. Dietary swap: use deli turkey that’s lower-sodium and add extra tomato/arugula for brightness if you reduce salt.