Cheddar and Bacon Turkey Melt on Sourdough

You know those days when lunchtime rolls around, and you're craving something hearty, cheesy, and absolutely satisfying? That's exactly why my Cheddar and Bacon Turkey Melt on Sourdough became my go-to sandwich. It's the perfect balance of savory turkey, crispy bacon, and melted cheddar, all hugged by that tangy, slightly chewy sourdough. Trust me, one bite and you'll be hooked.

I first made this sandwich on a lazy Sunday when I needed quick comfort food. The smell of bacon sizzling, the cheddar melting into gooey perfection—it was love at first flip. What I adore most is how simple it is—just a handful of ingredients, barely 10 minutes of effort, and you've got a sandwich that tastes like it came from a diner. No frills, just pure deliciousness.

Why You’ll Love This Cheddar and Bacon Turkey Melt on Sourdough

Listen, I'm not exaggerating when I say this sandwich checks all the boxes. Here's why it's become my absolute favorite quick meal:

• That crunch-to-melt ratio: Crispy sourdough gives way to gooey cheddar—every bite is pure texture heaven
• Ready in minutes: From fridge to plate faster than you can say "grilled cheese upgrade"
• Flavor bomb: Smoky bacon + savory turkey + tangy Dijon create this magic umami trio
• No fancy skills needed: If you can butter bread and flip a sandwich, you're already a pro

Seriously, it's the kind of sandwich you'll start craving at random hours. I may or may not have made it three days in a row last week...

Ingredients for Cheddar and Bacon Turkey Melt on Sourdough

Here's everything you'll need to make my go-to sandwich - and yes, every single ingredient matters for that perfect bite:

• 2 slices sourdough bread (about ½ inch thick - trust me, thickness affects the crunch!)
• 4 oz turkey breast (leftover roasted turkey works wonders here)
• 2 slices sharp cheddar cheese (don't skimp - the sharper, the better for flavor)
• 2 slices cooked bacon (go thick-cut if you can - it stays crispier)
• 1 tablespoon butter (softened, for that golden crust)
• 1 tablespoon mayonnaise (spread thin - this is our secret flavor booster)
• 1 teaspoon Dijon mustard (just enough for a tangy kick)
• ¼ teaspoon black pepper (freshly cracked makes all the difference)

See? Simple stuff you probably already have. Now let's turn these into magic.

How to Make Cheddar and Bacon Turkey Melt on Sourdough

Okay, let's get cooking! This sandwich comes together so fast you'll want to watch closely. Here's exactly how I do it:

1. Heat your skillet over medium heat while you prep. This is key - too hot and your bread burns before cheese melts; too cool and you get soggy bread.
2. Spread the flavor: On one side of each sourdough slice, do a thin layer of mayo, then a light swipe of Dijon. Don't skip this - it adds moisture and that perfect tang.
3. Build your masterpiece: Layer turkey, then cheddar (breaking slices to cover edges), then bacon on the mayo-side of one slice. Top with the other slice, mayo-side in, butter-side out.
4. Golden perfection: Place in skillet, pressing lightly with spatula. Cook 3 minutes until that beautiful golden brown forms, then flip carefully. Another 2-3 minutes until cheese oozes when pressed.
5. The grand finale: Slide onto a cutting board, let it rest 1 minute (so cheese sets slightly), then slice diagonally - because everything tastes better in triangles.

See? Less than 10 minutes to sandwich nirvana. Now for some pro secrets...

Pro Tips for the Perfect Melt

After making this roughly 87 times (not exaggerating), here's what I've learned:

• Butter softness matters: Too cold = uneven spreading; too melted = pools in the pan. Room temp spreads like a dream.
• Cover with a lid: For extra melty cheese, cover the skillet for the last minute. Just don't walk away - it goes from melted to overcooked fast!
• Bacon hack: Microwave bacon between paper towels for 30-second bursts until crispy. No splatter, no mess, all crunch.

Serving Suggestions for Cheddar and Bacon Turkey Melt on Sourdough

This sandwich is a star on its own, but a few simple sides take it to the next level. My go-tos? A handful of crispy dill pickles for that vinegary punch, or some kettle chips for extra crunch. On chilly days, I love dunking it in creamy tomato soup—pure comfort in every bite!

Storage and Reheating Instructions

If by some miracle you have leftovers (rare in my house!), wrap the sandwich tightly in foil and refrigerate for up to 2 days. To reheat, skip the microwave - it turns bread rubbery. Instead, warm it in a dry skillet over medium-low until the cheese gets melty again.

Nutritional Information

Here's the skinny on what's in this glorious sandwich (per serving): About 550 calories, 32g protein, and oh-so-worth-it 35g fat. Remember, these are estimates—your exact numbers will vary based on bread thickness, bacon crispness, and that extra sprinkle of love.

FAQ About Cheddar and Bacon Turkey Melt on Sourdough

Got questions? I've got answers—these are the ones I get asked most when friends beg me to make this sandwich:

Can I use turkey deli meat instead of roasted turkey?
Absolutely! Just pile it on—I prefer thick-cut oven-roasted deli turkey for better texture. The key is patting it dry first so your bread doesn't get soggy.

What's a good mayo substitute?
Try mashed avocado for creaminess, or Greek yogurt mixed with lemon juice. But trust me, mayo gives that unbeatable golden crust—worth every calorie!

How do I keep the bread from burning?
Medium heat is your friend. If it's browning too fast, lower the temp slightly and cover with a lid to help the cheese melt.

Can I make this ahead for lunch?
Yes! Assemble (without buttering yet), wrap tightly, and refrigerate overnight. Next day, butter the outer sides and grill—fresh melty goodness!

Share Your Cheddar and Bacon Turkey Melt on Sourdough

I'd love to hear how yours turns out! Did you add any special twists? Leave a note below—nothing makes me happier than sandwich talk.

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