Let’s Talk About This Turkey Melt (And Why I Keep Making It)
So, you know those days when you just can’t be bothered to haul out five pans for dinner? Well, that’s when I whip up this Turkey Melt with Cheddar, Spinach, and Bacon. This sandwich is the culinary equivalent of a cozy jumper—reliable, comforting, and, at least in my house, slightly messy but totally worth it. I still remember the first time I made one for my friend Sarah. She took one bite and immediately demanded the recipe (after she stopped laughing at my “artful” cheese spillage). Oh, and just a heads up: don’t wear a white shirt unless you’re feeling brave.
Why You’ll Love This Sandwich (At Least, I Do!)
I make this when I’m craving something hearty but not “full-on Sunday roast” complicated. My family basically fights over the last one—my husband even tried hiding a half sandwich in the back of the fridge (didn’t work, by the way). The melty cheddar just plays so nicely with the salty bacon and the turkey, and spinach is my attempt at pretending this is healthy (I mean, it’s green, right?). It’s also my go-to when the deli turkey is about to expire and, honestly, there are only so many turkey salads I can eat. Oh, and if you’ve ever set off the smoke detector with bacon, don’t worry—you’re not alone.
Gather Your Ingredients (Flexibility Fully Encouraged)
- 4 slices of your favorite bread (I like a rustic sourdough, but honestly, white bread totally works)
- 2 tbsp butter, room temp (margarine does the trick in a pinch)
- 4-6 slices roasted turkey breast (I’ve even used leftover roast chicken—still tasty!)
- 4 slices thick-cut bacon, cooked crispy (my grandma swore by Brand X, but any bacon’s fine; in an emergency, I’ve used prosciutto—don’t tell her)
- 4 slices sharp cheddar cheese (mild cheddar works, or even a bit of Swiss if you’re feeling adventurous)
- A generous handful of fresh baby spinach (I’ve snuck in arugula when I ran out, not bad!)
- 1-2 tsp Dijon mustard (optional, but it’s my secret little kick)
- Salt and pepper, to taste
How I Actually Make This (Step-by-Step, Ish)
- Prep the bacon: Fry the bacon in a skillet over medium heat until crispy. Drain it on a bit of kitchen roll. Sometimes I make extra and snack while I cook—no shame.
- Butter the bread: Slather butter on one side of each bread slice. Don’t skimp. If your butter’s straight from the fridge and rock hard, just microwave it for 10 seconds—it’s not a crime.
- Layer it up: On the non-buttered side, spread a swipe of Dijon (if you’re using it). Then pile on the turkey, bacon, cheddar, and a heap of spinach. Little tip: I sometimes sneak a slice of bacon straight into my mouth at this stage. You could, too.
- Close and toast: Sandwich it all together, buttered sides out. Place in a frying pan over medium heat. Press down gently with a spatula (or, if you want to get fancy, use a grill press—but who actually owns one?). Cook 3–4 minutes per side. If the cheese isn’t gooey enough, cover the pan for the last minute. And honestly, don’t worry if the cheese oozes everywhere. That’s half the fun.
- Serve: Let it sit for a minute before cutting. The cheese will be molten. I always ignore this advice, but still—consider yourself warned!
Notes from My (Mildly Chaotic) Kitchen
- The bread gets crispier if you cook it low and slow. I used to crank the heat and burn it every time—so much for patience.
- Too much spinach makes the sandwich slip all over. A little goes a long way.
- If you’re making several, keep them warm in the oven at 80°C (about 175°F), but don’t forget about them, or they’ll turn to croutons.
Some Variations I’ve Tried (And a Few That Flopped)
- Avocado swap: Sometimes I add a few slices of avocado. It’s good, but a bit messy. Like, drippy-messy.
- Tomato addition: Fresh tomato slices are nice, but make the bread soggy if you don’t eat it quick. (I still do it.)
- Grainy mustard: I tried using grainy mustard instead of Dijon once. Not my favorite, but if you like more punch, go for it.
- Mayo instead of butter: Saw this online—tried it. Bread tasted a bit bland, so I’m back to butter (for now).
What If I Don’t Have a Pan?
A nonstick frying pan is ideal, but I’ve made these in a sandwich press and even in a waffle maker (no judgment, right?). Worst case, I suppose you could broil it on a baking tray, flipping halfway—just keep an eye on it. Or make it camping-style: wrap in foil and cook over embers. That’s actually wild fun.
How to Store Leftovers (Emphasis on “If Any Survive”)
Wrap any leftovers in foil or an airtight container. Refrigerate and reheat in a pan or oven to get the crisp back. Though honestly, in my house, these vanish before I even get the words, “there are leftovers” out of my mouth.
Serving—My Favorite Ways
I usually serve this with a pile of kettle chips and a few pickles (the crunch is just—it’s the best). Sometimes, if I’m feeling virtuous, a simple green salad works, too. My cousin dips his in tomato soup, which is, I admit, pretty brilliant on a rainy day.
Pro Tips Learned the Hard Way
- Don’t rush the toasting step. I once tried cranking up the heat to speed things up and ended up with a charred outside and cold cheese. Not ideal.
- If you use pre-shredded cheese, it doesn’t melt as evenly. Actually, I find it works better if you just slice it yourself.
- Check your bacon is really crisp. Limp bacon makes for a sad sandwich. (And no one wants that.)
FAQ—People Actually Ask Me These Things!
- Can I make this with turkey ham or chicken?
Absolutely! I swap in whatever’s lurking in the fridge. Turkey ham is actually pretty tasty here. - What’s the best bread?
Honestly, anything you like. Sourdough is my fav, but regular sandwich bread works fine, too. Once I used a stale baguette—bit chewy but still good. - Can I freeze these?
Mmm, not really. The texture just goes weird when defrosted. Maybe if you’re desperate. But I say, just eat them fresh. - What’s a good side?
Kettle chips, tomato soup, or even some roasted sweet potato fries. Oh, and check out Serious Eats’ oven fries—they’re killer. - Is there a dairy-free option?
Yep, use a good vegan cheese (Violife melts pretty well in my experience). And, if you want more plant-based ideas, Minimalist Baker has loads.
So, that’s my Turkey Melt with Cheddar, Spinach, and Bacon guide—casual, full of cheese, and perfect for those “I can’t be bothered” evenings. Give it a go, and let me know what you swap in. Or, if something goes hilariously wrong, I want to hear about it!
Ingredients
- 8 slices sandwich bread
- 8 oz sliced cooked turkey breast
- 4 slices cheddar cheese
- 1 cup fresh spinach leaves
- 8 slices cooked bacon
- 4 tbsp mayonnaise
- 2 tbsp unsalted butter, softened
- Salt and black pepper to taste
Instructions
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1Spread mayonnaise evenly on one side of each slice of bread.
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2Layer turkey, cheddar cheese, spinach leaves, and bacon on four slices of bread. Season with salt and black pepper if desired.
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3Top each with the remaining bread slices, mayonnaise side down, to form sandwiches.
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4Spread softened butter on the outside of each sandwich.
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5Heat a large skillet or griddle over medium heat. Cook sandwiches for 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
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6Remove from skillet, slice in half, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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