Save My neighbor knocked on the door one Saturday afternoon holding a loaf of sourdough and a bag of leftover turkey from his smoker. He grinned and said he had way too much and wondered if I could do something with it. I stood there in my pajamas at two in the afternoon, hungry and uninspired, until I remembered the half-pack of bacon in my fridge. Twenty minutes later, we were both eating what became my favorite way to use up leftovers: a grilled cheese that tastes like a diner club sandwich fell into a panini press and came out better than ever.
I started making these every time my family came over for Sunday lunch because it was the only thing my teenage nephew would actually sit down and eat without his phone in his hand. He would hover by the stove, watching the cheese melt through the gaps in the bread, and ask if it was ready yet every thirty seconds. One time I let him flip it himself and he pressed down so hard with the spatula that all the tomato juice squirted out onto the burner and made the kitchen smell like burnt ketchup for an hour.
Ingredients
- Turkey breast: Roasted or deli turkey both work, but if you have leftover holiday bird, this is where it shines without drying out.
- Bacon: Cook it until it is crispy but not shatteringly hard, so it adds texture without poking through the bread when you press down.
- Romaine lettuce: Iceberg wilts too fast under heat, but romaine keeps a little crunch and does not get slimy as quickly.
- Tomato: Slice it thin and pat it dry with a paper towel, or the juice will make your bread soggy before it even hits the pan.
- Cheddar or Swiss cheese: Cheddar melts smooth and tastes bold, Swiss adds that nutty sweetness, either way use the real stuff not the pre-sliced plastic kind.
- Butter: Softened butter spreads easy and crisps up the bread without tearing it, salted or unsalted is fine but I like unsalted so I can control the salt.
- Sourdough bread: The slight tang cuts through the richness of the cheese and bacon, plus it holds up under pressure better than soft sandwich bread.
- Mayonnaise: Optional but it adds creaminess and helps the mustard stick, I use the real stuff not the light version.
- Dijon mustard: Just a little bit brings a sharp edge that keeps the whole thing from feeling too heavy.
Instructions
- Warm your pan:
- Set your skillet or panini press to medium heat and let it preheat for a couple of minutes. If the pan is too hot, the bread will burn before the cheese melts, and nobody wants a charred outside with cold cheese in the middle.
- Butter the outsides:
- Spread softened butter evenly on one side of each slice of sourdough, all the way to the edges. This is what makes the crust golden and crispy, so do not skimp or leave dry spots.
- Spread the condiments:
- On the unbuttered side of two slices, spread a thin layer of mayonnaise and a tiny smear of Dijon mustard if you are using them. A little goes a long way, you want flavor not a slippery mess.
- Build the layers:
- Start with a slice of cheese on the bottom to act as glue, then add turkey, bacon, tomato slices, lettuce, and another slice of cheese on top. Finish with the second piece of bread, buttered side facing out so it is ready to crisp up in the pan.
- Grill it low and slow:
- Place the sandwich in the skillet or press and cook for three to four minutes per side if using a skillet, flipping carefully with a spatula. If using a press, close the lid and let it go for four to five minutes total until the bread is deeply golden and the cheese is fully melted.
- Rest and slice:
- Pull the sandwich off the heat and let it sit for a full minute so the cheese sets just a little and does not ooze everywhere when you cut it. Slice it in half on the diagonal and serve it while it is still warm and crispy.
Save The best part about this sandwich is that it feels like comfort food but does not make you feel sluggish afterward. My friend who hates cooking texted me a picture of hers last week with the caption finally made something that did not come from a freezer, and I saved that message because it made me unreasonably proud.
What to Serve Alongside
I usually throw a handful of kettle chips on the plate or slice up a dill pickle because the crunch and acidity balance out the richness of the cheese and bacon. If I am feeling slightly ambitious, I will toss together a simple green salad with lemon and olive oil, but honestly this sandwich does not need much help. Once I served it with tomato soup and it felt like the kind of lunch you would want on a cold day when you are too tired to think.
Swaps and Variations
You can swap out the turkey for leftover rotisserie chicken or even ham if that is what you have in the fridge. I have used provolone instead of cheddar when I ran out, and it worked just as well, maybe even a little creamier. If you want to make it lighter, skip the bacon and add a few slices of avocado for creaminess, or use turkey bacon if you want the smoky flavor without the pork. One time I used a garlic herb butter on the outside instead of plain and it added a subtle punch that my husband still asks for.
Storage and Reheating
These are really best eaten right away while the bread is still crispy and the cheese is melty. If you absolutely have to save one, wrap it tightly in foil and keep it in the fridge for up to a day, but know that the lettuce will wilt and the bread will soften. To reheat, skip the microwave and use a skillet over medium-low heat for a few minutes on each side to bring back some of the crispness.
- Do not assemble the sandwich ahead of time or the wet ingredients will make the bread soggy before you even cook it.
- If you are meal prepping, keep the components separate and build it fresh when you are ready to eat.
- Leftover bacon and turkey can be stored in the fridge for up to three days and used for other sandwiches or salads.
Save This sandwich has become my go-to whenever I need something that feels like a hug but does not take all afternoon to make. I hope it ends up in your regular rotation too, because it is the kind of recipe that makes leftovers feel like a gift instead of a chore.
Recipe FAQs
- → Can I use fresh or frozen turkey for this sandwich?
Yes, both work well. Use roasted or deli-sliced turkey breast for convenience, or slice freshly cooked turkey breast. Frozen turkey should be thawed completely before assembly to ensure even cooking and proper layering.
- → What's the best way to prevent the cheese from leaking out?
Layer the cheese slices on the interior sides of the bread closest to the heat, and place another cheese slice above the vegetables to create a seal. This prevents fillings from sliding out during cooking. Cook over medium heat rather than high heat for better cheese melting.
- → Can I make this on a regular stovetop skillet instead of a panini press?
Absolutely. A cast iron or non-stick skillet works great. Cook 3-4 minutes per side over medium heat, using a spatula to gently press down occasionally. If the cheese isn't fully melted, cover the skillet with a lid for the last minute of cooking.
- → What cheese melts best for this sandwich?
Cheddar and Swiss cheese are excellent choices that melt smoothly. Provolone, fontina, and Gruyère also work beautifully. Avoid hard cheeses like parmesan, as they don't melt as creamily. Use sliced cheese rather than shredded for even melting.
- → How can I make this lighter or healthier?
Omit the bacon or use turkey bacon instead. Reduce the butter or mayonnaise, use whole grain sourdough for added fiber, and add extra lettuce and tomato for volume. You can also use reduced-fat cheese or skip it entirely for a lighter version.
- → Can I prepare this sandwich ahead of time?
Assemble the sandwich just before cooking to prevent the bread from becoming soggy. However, you can prepare all ingredients in advance—slice the vegetables, cook the bacon, and have the cheese ready. The entire cooking process takes only 10 minutes.