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Cheddar And Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with crisp, golden bread and fully melted sharp cheddar. Layer deli turkey, crispy bacon, and cheese on Dijon-mayo coated sourdough for a melty, savory main dish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Sourdough bread
  • 8 slices sourdough bread
Deli turkey and bacon
  • 12 oz sliced deli turkey breast
  • 8 strips thick-cut bacon, cooked and crispy
Cheese and sandwich spread
  • 8 slices sharp cheddar cheese
  • 4 tbsp unsalted butter, softened
  • 4 tbsp Dijon mustard
  • 4 tbsp mayonnaise
Toppings and seasoning
  • 1 cup arugula or mixed greens
  • 8 slices ripe tomato
  • 0.25 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook the bacon
  1. Cook the bacon in a skillet or griddle over medium heat until crispy, then drain and set aside so the sandwiches stay crunchy. Cook time is about 6-8 minutes, until the strips look browned and crisp.
Prep the bread and spreads
  1. Spread the softened butter on one side of each sourdough slice for deep browning. Coat evenly so every edge toasts at the same rate.
  2. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half, then keep the stacks organized by filling side. This helps you layer turkey and cheese consistently.
Assemble and melt
  1. Layer the turkey, crispy bacon, and sharp cheddar on the Dijon side, seasoning lightly with salt and pepper if desired. Aim for full coverage so melted cheese holds the stack together.
  2. Heat a cast iron skillet or griddle over medium heat, then place the sandwiches butter-side down in the pan. Cook 3-4 minutes, until the bottoms turn golden.
  3. Top the sandwiches with the mayonnaise-spread sides butter-side up. Press gently and cook another 3-4 minutes, until the bread is golden and the cheddar is fully melted.
Finish and serve
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices. Press closed so the greens wilt slightly from the melted cheese.
  2. Serve immediately while the cheddar stretches and the bacon stays crisp. Cut on a diagonal for the best melty cross-section.

Notes

Pro tip: keep the bacon crisp—pat any excess grease off before layering so the sourdough won’t get soggy. Store leftovers in the fridge up to 2 days; reheat in a skillet over medium heat until warmed and the cheese remelts (microwaving can soften the bread). Freezing isn’t recommended for best crunch. For a lighter option, swap half the mayonnaise with plain Greek yogurt.