Grilled Turkey Sandwiches
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There’s something about summer that makes sandwiches feel like the ultimate comfort food—easy to make, endlessly customizable, and perfect for everything from poolside lunches to lazy weekend dinners. Today’s recipe takes the classic turkey sandwich and gives it a golden upgrade by grilling it in a skillet. The result? Crispy, buttery bread with gooey melted cheese and a warm, savory filling that hits all the right notes.
This delicious grilled turkey sandwich layers sliced turkey, cheddar, and provolone cheese with fresh tomato slices, sandwich-style pickles, and a flavorful spread of mayonnaise and Dijon mustard. The pickles add a tangy crunch that balances the richness of the cheese and meat—whether you prefer dill or bread and butter, either works beautifully. And don’t underestimate the power of good bread here: sourdough or any artisan-style loaf will give you that perfect crisp exterior and chewy bite that makes grilled sandwiches so satisfying.
Ingredients for Grilled Turkey Sandwiches
- BREAD (LIKE SOURDOUGH BREAD)
- BUTTER
- MAYONNAISE
- DIJON MUSTARD
- THIN DELI TURKEY
- PROVOLONE CHEESE
- CHEDDAR CHEESE
- ROMA TOMATOES
- SANDWICH STYLE PICKLES
Instructions for Grilled Turkey Sandwiches
Butter the Bread: Start by spreading butter on one side of each slice of bread—this will be your crisp, golden exterior once the sandwich hits the skillet.
Add the Spread: Flip the slices over and spread a light layer of mayo and Dijon mustard on the unbuttered sides. This adds tang and creaminess that pairs beautifully with the melty cheese and savory turkey.
Assemble the Sandwich: Place one slice of bread, buttered side down, onto your work surface. Layer on one slice each of provolone and cheddar cheese, followed by the turkey slices. Next, add the tomato and pickle slices for freshness and crunch (sandwich-sliced pickles work great here). Top it all off with the second slice of bread, buttered side up.
Grill to Perfection: Heat a large skillet over medium heat. Once hot, carefully place the sandwich in the pan. Cook for 2–3 minutes until the bottom slice is golden and crispy, then flip and cook the other side for another 2–3 minutes.
Finish & Melt: Remove the skillet from heat, cover the pan, and let the sandwich sit for one more minute. This final steam-melt makes sure the cheese is perfectly gooey throughout.
Frequently Asked Questions
What kind of bread works best for grilling?
Sourdough, artisan-style, or any sturdy sandwich bread is ideal. These hold up well to grilling and give you that golden, crispy exterior without getting soggy.
Can I use different types of cheese?
Absolutely! Cheddar and provolone are a great combo, but Swiss, mozzarella, pepper jack, Monterey Jack, Havarti, or a Mexican blend also melt beautifully and add flavor variety.
What kind of turkey should I use?
Deli-sliced turkey is convenient, but leftover turkey, roasted or smoked, can add extra depth. Thin slices help the sandwich hold together and melt evenly.
How do I keep the sandwich from falling apart when flipping?
Use a wide spatula and press gently before flipping. If the cheese hasn’t melted enough to hold everything together, cover the pan for a minute to help it along.
What spreads work well besides mayo and Dijon?
Try honey mustard, chipotle mayo, pesto, or even cranberry sauce for a seasonal twist. Each adds a unique flavor that pairs well with turkey and cheese.
Can I add extra ingredients?
Definitely! Avocado, bacon, spinach, caramelized onions, or roasted red peppers are all delicious add-ins. Just don’t overload it—balance is key for even grilling.
FOR MORE RECIPES LIKE THIS, TRY:
- 10 Minute Turkey Melts
- Turkey Bacon and Guacamole Panini
- Grilled Turkey Melts
- Turkey Bacon Ranch Croissants
Grilled Turkey Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 8 slices sandwich bread like sourdough
- 2 Tbsp salted butter softened
- 4 tsp mayonnaise
- 2 tsp dijon mustard
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 1 lb sliced turkey deli meat
- 2 roma tomato sliced
- 8 sandwich style pickle slices
Instructions
- Spread butter on one side of each slice of bread. Flip the slices and spread a thin layer of mayo and Dijon mustard on the unbuttered sides for a tangy kick.
- Place one slice of bread, buttered side down, on your work surface or cutting board. Layer on a slice each of provolone and cheddar, then add the turkey slices. Top with tomato slices and sandwich-sliced pickles (dill or bread and butter, depending on your preference). Then place the second slice of bread on top, buttered side facing up.
- Heat a large skillet over medium heat. Carefully transfer the sandwich to the pan and cook for 2–3 minutes, until the bottom is golden brown and the cheese starts to melt. Flip gently, and cook the other side for another 2–3 minutes until evenly toasted.
- Remove the pan from heat, cover it, and let the sandwich sit for 1 minute. This final step helps finish melting the cheese and warms everything through without overcooking. Slice and enjoy while hot! Serves 4.
Nutrition
This recipe is adapted from Tornadough Alli.
