Ultimate Turkey Melt

Making the ultimate sandwich at home always feels just right. I’ve played around at lunchtime so much that my family now begs for this turkey melt with gooey cheddar, hot turkey, and super crunchy sourdough. Even simple stuff transforms into golden, melty goodness right there in the pan. The kitchen fills up with that cozy, cheesy smell and suddenly, everyone’s hanging out waiting for a taste.

Tasty Ingredients Rundown

Grab a crusty sourdough loaf—those rustic bakery breads hold up best in the pan.

Ask the deli to cut your turkey a tad thicker so it’s juicier in the melt.

Pick up cheddar from the deli (skip the plastic-wrapped slices, trust me).

Cook bacon ’til it’s just the way you like it—somewhere between chewy and extra crisp.

Switching to freshly-sliced cheese at the deli made a world of difference for me. It melts all rich and smooth, unlike that pre-packed stuff that just kind of sits there!

Save

Legendary Melt How-To

Step-By-Step Stacking:

Lay out sourdough slices side by side—my cutting board’s a hand-me-down from my dad.

Paint on some honey mustard all the way to the crust. Don’t go light!

Start with cheese down first (keeps things from getting mushy underneath).

Bunch up your turkey in gentle piles, not flat—lets the cheese slide in and get all melty.

Add the tomatoes (pat them dry or the bread gets soggy—learned that one the hard way).

Layer on crisp bacon and fresh spinach after that.

Close up the sandwich and give it a gentle squish to hold it together.

Getting That Golden Crust:

Slather softened butter on the outside. Skip cold butter—it’ll tear your bread.

Heat up the pan gently. Don’t rush or you’ll end up with burnt outsides and cold insides.

Gently place the sandwich in. Listen for a quiet sizzle, not a loud crackle.

Don’t keep lifting it to peek! Wait patiently for the perfect browned crust.

Best Sides Ever

I always serve these with a hot mug of homemade tomato soup—my kids start preparing the soup as soon as they see me slicing bread. Sometimes I lighten things up with a punchy green salad tossed in lemon juice and olive oil. In summer, cool cucumber soup is amazing, and if I’m feeling snacky, nothing beats a handful of salty kettle chips on the side.

Flip the Script

After loads of lunches and family get-togethers, I’ve played with lots of combos. My husband’s wild about his with spicy pepper jack and some jalapeños—because we ran out of cheddar once and now he won’t go back! My daughter stacks hers with avocado and sprouts and calls it “California-style.” Around the holidays, leftover turkey from dinner takes this up a notch and makes the sandwich feel totally new and special.

Staying Fresh And Ready

Making a bunch for weekday lunches? Toast the bread a little under—then when you pop it in a toaster oven later, it’ll be just right. For busy nights, I cook bacon in advance and keep it in the fridge between paper towels. That way, when everyone’s starving, these sandwiches come together fast—no waiting for bacon to fry!

Save

Keep It Tasting Great

Honestly, nothing beats eating these right away, but sometimes you’ve gotta stash them. Wrapping in parchment—never plastic—keeps that bread from going damp. If you’re stacking up extras, leave the tomatoes off until you’re ready to eat. Trust me, after too many smushed, soggy sandwiches, I learned my lesson!

Home Cook Hints

Cast iron pans heat most evenly, but any sturdy skillet’ll do.

If the pan sizzles quietly when the bread goes in, you’re good. Loud fry? It’s way too hot.

Keep more cheese on hand, just in case. Sometimes double cheese is what you need.

Keep the heat on medium-low, or you’ll end up with burnt bread outside and cold turkey inside.

What started as an upgrade to my usual lunch has totally become my family’s comfort food. The smell of sourdough and sharp cheddar brings everyone running—rainy lunch, late snack, or Saturday night, these melt sandwiches always hit the spot. That’s what makes moments together in the kitchen extra special, right?

Add some love and don’t skimp on the butter. Speaking of—which—I think it’s time for another melty bite right now!

Recipe FAQs

→ What kind of cheese should I use?

Sharp cheddar from the deli or block offers the best flavor and melting.

→ How do I make it dairy-free?

Swap in vegan cheese and plant-based butter to skip the dairy.

→ What sides pair nicely?

Try it with a crisp salad or a hot bowl of soup.

→ Can I prepare it in advance?

It’s tastiest straight off the stove, but you can prep the ingredients ahead.

→ What’s the best bread to use?

Crusty sourdough or any thick bread works great for grilling.