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Cheddar and Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough with crispy bacon, deli turkey, and a melty cheddar pull. Butter-toasted sourdough gets assembled with Dijon and mayo, then finished on the griddle until golden and fully melted.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Sourdough bread
  • 8 sourdough bread sliced
Turkey
  • 12 oz sliced deli turkey breast deli style
Bacon
  • 8 thick-cut bacon, cooked and crispy strips
Cheddar
  • 8 sharp cheddar cheese slices
Butter for toasting
  • 4 tbsp unsalted butter softened
Dijon spread
  • 4 tbsp Dijon mustard
Mayo spread
  • 4 tbsp mayonnaise
Greens
  • 1 cup arugula or mixed greens
Tomatoes
  • 8 ripe tomato slices
Seasoning
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook bacon
  1. Cook the thick-cut bacon until crispy, then drain and set aside.
  2. Leave the cooked bacon warm and ready so it layers evenly on the sandwiches.
Build the Dijon-mayo sandwiches
  1. Spread one side of each sourdough bread slice with softened unsalted butter.
  2. Flip the bread over and 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.
Toast and melt
  1. Heat a skillet or griddle over medium heat, then place sandwiches butter-side down.
  2. Top each sandwich with the mayonnaise-spread slices butter-side up.
  3. Cook 3-4 minutes per side, until the sourdough is golden and cheddar is fully melted, with visible browning on the edges.
Finish with greens and tomato
  1. Open each sandwich and add arugula or mixed greens and ripe tomato slices.
  2. Press closed and serve immediately so the greens warm slightly under the melted cheese.

Notes

Pro tip: press the sandwiches briefly with a spatula for better contact so the cheddar melts smoothly. Store assembled leftovers in the refrigerator up to 2 days; reheat in a skillet to re-crisp the bread (freeze yes, but expect softer texture after thawing). For a lighter option, swap half the cheddar for reduced-fat slices or use turkey breast that’s lower sodium and reduce added salt.