The Ultimate Cheddar Bacon Turkey Melt
This isn't just any turkey sandwich; this is the ultimate cheddar bacon turkey melt, a recipe designed to be your new weeknight hero and your weekend indulgence. We are building layers of flavor and texture that create a symphony in every bite, from the tangy, creamy spread to the perfectly melted cheese that binds everything together. Trust me, once you make this version, you will never look at a cold turkey sandwich the same way again.
Equipment
- Large skillet or griddle
- Small bowl
- Cheese grater
- Paper towels
- Cutting board
- serrated knife
- Spatula
- Lid for the skillet
Ingredients
- 8 slices thick-cut sourdough bread
- 8 slices sharp cheddar cheese
- 8 slices thick-cut bacon
- 4 tablespoons unsalted butter, softened
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly cracked black pepper to taste
Instructions
- Cook the thick-cut bacon in a skillet over medium heat until deeply browned and very crispy. Transfer to a paper-towel-lined plate to drain.
- In a small bowl, combine the mayonnaise, Dijon mustard, and Worcestershire sauce. Stir until smooth and set aside.
- Lay the 8 slices of sourdough bread on a clean work surface. Spread the mayonnaise-mustard mixture evenly on one side of each slice.
- On four of the slices, layer one slice of cheddar cheese, followed by a generous pile of the sliced turkey, then two slices of the crispy bacon, and finally a second slice of cheddar cheese. Top with the remaining bread slices, spread-side down.
- Heat a large skillet or griddle over medium-low heat. Spread a thin, even layer of the softened butter on the top of each assembled sandwich.
- Place the sandwiches, buttered-side down, into the warm skillet. While the first side is cooking, butter the top slice of bread. Cook for 3-4 minutes, or until the bottom is a deep, golden brown.
- Carefully flip the sandwiches and cover the skillet with a lid. Cook for another 3-4 minutes, until the second side is perfectly browned and the cheese is completely melted and gooey.
- Remove the sandwiches from the skillet and let them rest on a cutting board for one full minute.
- Use a sharp serrated knife to slice each sandwich diagonally. Serve immediately.
Notes
For best results, let your turkey and cheese sit at room temperature for 10 minutes before assembling to ensure even melting. Use medium-low heat to avoid burning the bread before the cheese melts. The lid is essential for trapping steam and melting the cheese from the inside out. For a variation, try swapping the cheddar for a mix of provolone and Gruyère, or add caramelized onions for extra sweetness. Leftover sandwiches can be stored in the refrigerator for up to 2 days and reheated in a skillet.