This turkey melt has been my go-to when I need something fast, satisfying, and reliably delicious. I discovered this combination on a weekday evening when I had leftover turkey, two cheeses in the fridge, and a craving for something warm and melty. The result was so comforting that it immediately became a repeat: crunchy golden bread, gooey cheese, smoky bacon, and juicy tomato—every bite balanced and familiar. It’s the kind of sandwich that turns a rushed lunch into a small celebration and a simple dinner into a moment to linger.

I love this version because it uses pantry and fridge staples yet manages to feel a little elevated thanks to the sourdough and the double-cheese treatment. The sandwich is best eaten right off the skillet when the cheese stretches and the bread sings with browned butter flavor. Over the years I’ve learned small adjustments—how much butter to use to achieve the perfect crust, the exact moment to flip, and which tomato variety holds up best—to make this reliably great every time. Serve it with a crisp salad or kettle chips and you have a meal that pleases adults and kids alike.

Ingredients

• Sourdough bread (2 slices): Choose a firm, slightly tangy loaf with a tight crumb—San Francisco–style or a good bakery sourdough works well because it toasts evenly and holds fillings without getting soggy.
• Salted butter (2 tablespoons): Use a high-quality butter for browning the exterior; it adds flavor and helps create a golden, crisp crust. Room-temperature butter spreads more easily.
• Mayonnaise (1 tablespoon): A thin layer beneath the cheese keeps moisture from the tomato from seeping into the bread and adds a subtle richness—Hellmann’s/Best Foods or similar gives consistent results.
• Swiss cheese (2 slices) and Provolone cheese (2 slices): The combination melts beautifully—Swiss adds nuttiness while provolone brings a silky stretch. Use thin, even slices for consistent melting.
• Sliced turkey (1/2 pound): About 8 ounces of deli-style or leftover roasted turkey—look for a low-sodium option if you’re watching salt; pile it on for a high-protein bite.
• Tomato (2 slices): Use ripe but firm tomatoes such as Roma or vine-ripened medium tomatoes to avoid excess moisture; blot slices dry on paper towel if very juicy.
• Cooked bacon (4 slices): Crisp or slightly chewy depending on preference—bacon adds smoky salt that balances the mild turkey and cheese.

Instructions

Prepare the bread and fillings: Spread about 1 tablespoon of salted butter evenly on one side of each slice of sourdough so the entire surface, including edges, is covered. Lay out one slice butter-side down on a cutting board and spread the mayonnaise on the exposed side to act as a moisture barrier. Arrange cheese and fillings so they layer evenly; this helps cheese melt uniformly. Assemble the sandwich: On the mayo-coated slice place 2 slices Swiss cheese, then 2 slices provolone for a good melt profile. Top with 1/2 pound sliced turkey arranged in an even layer, then add 2 tomato slices (pat dry) and 4 slices of cooked bacon. Cap with the second bread slice, butter-side up. Press lightly to compact the sandwich—it will help the cheese and fillings bond when heated. Cook on the stovetop: Heat a large heavy-bottomed skillet over medium heat. Once warm, place the sandwich butter-side down in the skillet. Cook for about 2–3 minutes until the bottom is golden brown—lift the edge with a spatula to check for color. Flip carefully and press down with a spatula; continue cooking another 2–3 minutes until the second side is toasted and the cheese is melty. If the bread is browning too quickly before cheese melts, lower the heat to medium-low and cover the pan for 30–60 seconds to trap heat. Finish and serve: Remove the sandwich when the cheese is fully melted and the bread is evenly toasted. Let rest 30 seconds, then slice in half on a diagonal. Serve immediately while hot and gooey alongside a small salad or chips.

Storage Tips

If you have leftovers, cool the sandwich briefly then wrap it in foil or store in an airtight container and refrigerate for up to 48 hours. For best texture, reheat on a skillet over medium heat, flipping occasionally, until the bread is crisp and the cheese is warmed through; this restores the buttery crust far better than the microwave. For freezing, wrap each sandwich tightly in plastic wrap and then foil to prevent freezer burn; label with the date and use within one month. Thaw overnight in the refrigerator before reheating to keep the fillings from becoming watery.

Ingredient Substitutions

To make this suitable for different tastes or dietary needs, swap sourdough for whole-grain bread for added fiber, or use a gluten-free loaf for celiac-friendly versions. Replace bacon with turkey bacon or smoked tempeh for fewer saturated fats or a vegetarian option, though the sandwich will no longer be vegetarian if turkey remains. For a lighter version, reduce butter to 1 tablespoon and use one slice of each cheese, or swap mayo for Greek yogurt mixed with a touch of mustard. Expect texture and flavor changes—less butter yields a softer crust, and leaner cheeses may not stretch as much.

Serving Suggestions

Serve halves with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or pair with kettle-cooked potato chips for a diner-style plate. For a brunch feel, add a fried egg inside before closing the sandwich. Garnish with a few dill pickle spears or a simple slaw to add acidity and crunch. For a heartier meal, accompany with roasted fennel or a small bowl of tomato soup for classic dipping—the acidity of the soup complements the cheese beautifully.

Cultural Background

The melt-style sandwich—cheese heated until gooey atop a protein and sandwiched between toasted bread—has roots in American diner culture and the British toasted cheese traditions. Variations such as the patty melt and tuna melt evolved in mid-20th-century North America as comfort food staples. This turkey version is a modern adaptation that borrows the warming qualities of those classics while using more contemporary, lighter proteins. It reflects a pragmatic, get-it-done approach to home cooking that values speed without sacrificing flavor.

Seasonal Adaptations

In summer, swap the tomato for heirloom slices and add fresh basil leaves to brighten the sandwich. In fall and winter, try cranberry chutney inside for a festive, Thanksgiving-inspired twist or swap turkey for leftover roast poultry. During tomato’s off-season, use oven-roasted cherry tomatoes or a thin smear of sun-dried tomato paste to maintain tomato-like acidity without excess moisture.

Meal Prep Tips

To meal-prep multiple sandwiches, assemble and wrap them tightly, then refrigerate for up to 24 hours before grilling for a quick dinner. Alternatively, pre-cook bacon and slice turkey earlier in the week; keep components separate and assemble just before cooking to maintain bread texture. If you cook several at once, use a large skillet or griddle to heat multiple sandwiches evenly, and keep finished sandwiches warm in a low oven (200°F) on a wire rack so the bottom doesn’t steam and lose crispness.

This turkey melt is simple enough to be a weekday staple yet flexible enough to dress up for guests. Try the small tweaks above and make it your own—there’s something deeply satisfying about a sandwich that hits all the right notes: crispy, melty, savory, and quick. Enjoy!