Sspoonandsizzle Kitchen PrintMade for the kitchen
Cheddar Bacon Turkey Melt on Sourdough
A crispy sourdough sandwich filled with warm sliced turkey, smoky bacon, and melted cheddar cheese. Cooked slowly in a skillet for a golden crust and gooey center.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings2
Course: Lunch, Main Course Cuisine: American Calories: 650 Difficulty: BeginnerDiet: Non-Vegetarian
Ingredients
Sandwich
4 slices sourdough bread
6 oz sliced turkey
4 slices cheddar cheese
4 strips bacon
2 tablespoons softened butter
Equipment
- Large skillet
- Spatula
- Tongs or fork
- Cutting board
- Sharp knife
- Paper towels
Method
- Place the 4 strips of bacon in a cold skillet and cook over medium heat for 8 to 10 minutes, turning as needed, until crisp. Transfer to a paper towel-lined plate.
- Lay the 4 slices of sourdough bread on a cutting board. Slices about ½ inch thick work well for an evenly toasted sandwich.
- Divide the 6 oz sliced turkey between 2 slices of sourdough, using about 3 oz per sandwich and keeping the turkey in an even layer.
- Place 2 slices of cheddar cheese over the turkey on each sandwich, then add 2 strips of bacon to each.
- Close each sandwich with the remaining sourdough slices and spread about ½ tablespoon softened butter over the top of each sandwich.
- Heat a clean skillet over medium-low heat for 1 minute, then place the sandwiches butter-side down in the pan and butter the exposed top sides.
- Cook for 3 to 5 minutes until the bottom is evenly golden brown.
- Flip each sandwich and cook for another 3 to 4 minutes until the second side is golden and the cheddar has melted.
- If the bread is browned before the cheese has fully melted, reduce the heat to low, cover the skillet, and cook for another 30 to 60 seconds.
- Transfer the sandwiches to a cutting board and rest for 2 minutes before slicing and serving.
Chef’s Notes
- * Keep the skillet over medium-low heat so the sourdough does not burn before the cheddar melts.
- * Cook the bacon until crisp and drain it well to prevent excess grease inside the sandwich.
- * Swiss, provolone, Monterey Jack, or Colby Jack can be used instead of cheddar.
- * Country bread, rye, sturdy white bread, or multigrain bread can replace sourdough.
- * Reheat leftovers in a skillet over low heat to help restore the crisp crust.