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Cheddar and Bacon Turkey Melt On Sourdough

Cheddar and bacon turkey melt on sourdough is built with crispy bacon, tender deli turkey, and sharp cheddar that fully melts between golden-griddled slices. Dijon and mayo on split bread halves create a tangy, savory layer while the arugula and tomato add fresh crunch and juiciness at the end.
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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 into 8 slices total.
Deli turkey and bacon
  • 12 oz sliced deli turkey breast Use thinly sliced deli turkey for easy layering.
  • 8 thick-cut bacon Cook until crispy before assembling.
Cheddar cheese
  • 8 sharp cheddar cheese 8 slices for melting in the sandwiches.
Spreads
  • 4 tbsp unsalted butter Softened for spreading on the bread.
  • 4 tbsp Dijon mustard Spread on half the slices.
  • 4 tbsp mayonnaise Spread on the other half of the slices.
Toppings
  • 1 cup arugula or mixed greens Add after toasting so it stays fresh.
  • 8 ripe tomato Sliced into 8 pieces total.
Seasoning
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet

Method
 

Crisp the bacon
  1. Cook the thick-cut bacon until crispy, then drain and set aside so it stays crisp for melting.
Prepare the bread
  1. Spread the softened unsalted butter on one side of each sourdough bread slice.
  2. Flip the bread over and spread Dijon mustard on half the slices and mayonnaise on the other half.
Assemble the melts
  1. Layer the sliced deli turkey breast, crispy bacon, and sharp cheddar cheese on the Dijon side of the bread.
Griddle and melt
  1. Heat a skillet or griddle over medium heat, then place the sandwiches butter-side down.
  2. Top with the mayonnaise-spread slices butter-side up.
  3. Cook 3-4 minutes per side until the sourdough turns golden and the cheddar is fully melted.
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

Pro tip: Use deli turkey that’s thin and flexible so it heats through quickly without steaming the bread. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet until warm and the cheddar remelts. Freezing isn’t recommended because arugula and tomato lose texture. For a lighter option, swap some mayonnaise for Greek yogurt while keeping the Dijon for the same tang.