Cheddar Beef Bacon Turkey Melt on Sourdough — I first spotted a version of this melt while scrolling through Pinterest, and the mix of melty cheddar, smoky beef bacon, and warm turkey on crisp sourdough immediately pulled me in. I tried it in my own kitchen with a few simple twists, and it turned into one of those comforting recipes that just feel right. The golden toast, the bubbling cheese, and the cozy smell filling the kitchen made it an instant favorite. Now it’s a recipe I turn to when I want something easy, warm, and incredibly satisfying. I’m excited to share it with you—let’s make something delicious together. This Cheddar Beef Bacon Turkey Melt on Sourdough is incredibly easy to make at home and brings together all the best comforting flavors in one quick, satisfying sandwich.
Why You’ll Love This Recipe
Bold, Balanced Flavors
The salty beef bacon, sharp cheddar, and tangy mustard-honey spread create a perfect harmony of savory and subtly sweet notes.
Fast & Foolproof
With minimal prep and a quick broil, this recipe fits easily into busy schedules.
Perfect Texture
Crispy beef bacon, melty cheese, and toasted sourdough deliver the ideal balance of crunch and chew.
Easy to Customize
Swap turkey for chicken, add avocado, or use your favorite cheese—this melt adapts to your taste.
Ingredients
Main Ingredients
8 slices roasted turkey breast
8 slices thick-cut beef bacon
8 slices sharp cheddar cheese
4 slices sourdough bread (about 1-inch thick)
2 tablespoons unsalted butter, softened
Spread (Sauce)
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple cider vinegar
¼ teaspoon garlic powder
Seasonings & Garnish
Salt and freshly ground black pepper, to taste
¼ teaspoon smoked paprika
Fresh parsley, chopped (optional)
How the Flavors Work Together
The buttered sourdough becomes deeply golden and crisp as it toasts. The smoky richness of beef bacon infuses the turkey, while the sharp cheddar melts into a silky, savory layer. The mayo-mustard spread ties everything together with creaminess, tang, and a touch of sweetness, creating a perfectly balanced bite from edge to edge.
Step-by-Step Instructions
Preparing the Bread
Spread softened butter on one side of each sourdough slice. This ensures a crisp, golden crust during broiling. In a small bowl, mix the mayonnaise, Dijon, honey, apple cider vinegar, and garlic powder until smooth; set aside.
Cooking the Beef Bacon & Turkey
Render the beef bacon in a cold skillet over medium heat, cooking 4–5 minutes until crisp. Transfer to a paper-towel-lined plate. Add the turkey slices to the same skillet, season with salt, pepper, and smoked paprika, and sauté 2–3 minutes per side until warm and lightly browned. Crumble the beef bacon and gently combine it with the turkey.
Assembling the Melt
Spread the prepared sauce on the un-buttered side of each bread slice. Add two slices of cheddar, then an even layer of the turkey-beef bacon mixture, and finish with two more slices of cheddar. Top with the remaining bread slice, buttered side out.
Baking & Finishing
Preheat the broiler to high. Place sandwiches on a parchment-lined baking sheet and broil 3–4 minutes, watching closely, until the cheese bubbles and the bread turns golden brown. Let rest for one minute, then slice and serve warm.
Tips & Tricks
Ingredient Tips
Use freshly sliced cheddar for a cleaner melt. Pat beef bacon dry to prevent sogginess. Spread butter evenly for perfect browning.
Flavor Enhancements
Add red pepper flakes for heat, lemon juice for brightness, or a drizzle of truffle oil for luxury.
Avoid These Mistakes
Don’t use low-fat cheese—it melts poorly. Don’t skip the brief resting time after broiling.
Pro Cooking Tricks
Preheat the baking sheet for instant crisping. Cover sandwiches with foil during the first minute for perfectly melted cheese.
Variations
Ingredient Swaps
Replace turkey with roast chicken, ham, or smoked turkey. Try Gruyère, provolone, or smoked cheddar for a fun twist.
Dietary Adjustments
Use gluten-free sourdough or vegan cheese to fit your needs. For a low-carb version, assemble the melt using lettuce wraps instead of bread.
Serving Suggestions
Serve with arugula salad, tomato soup, sweet potato fries, or pickled red onions for a bright contrast.
Storage Info
Leftover Storage
Cool completely, wrap tightly, and store in the refrigerator up to 3 days or freeze up to 2 months.
Reheating Instructions
Reheat in a 350°F oven for 10–12 minutes until hot and crisp. For a quicker option, microwave gently, then broil briefly to restore crunch.
FAQs
Can I prepare this melt ahead of time?
Yes, assemble the sandwiches and refrigerate them un-broiled for up to 24 hours.
What if I only have leftover turkey?
Leftover roasted turkey works perfectly—just warm it slightly before assembling.
How can I keep the sandwich from getting soggy?
Blot excess beef bacon grease, use freshly sliced cheddar, and toast the bread under high heat.
Can I use a different cheese?
Absolutely—Gruyère, Monterey Jack, or smoked provolone all melt beautifully.
Does the spread have to be sweet?
No, you can omit the honey for a purely tangy flavor.
Can I use a pan instead of a broiler?
Yes, cook the melt in a skillet over medium heat.
Is sourdough required?
No, any sturdy bread like ciabatta or French loaf works well.
Can I make this sandwich spicier?
Add hot sauce, jalapeños, or smoked paprika.
Is there a lighter version?
Use turkey bacon (beef-based), low-fat cheddar, or light mayo.
Can I freeze the cooked sandwich?
Yes—wrap tightly and freeze. Reheat in the oven for best results.
Conclusion
This Cheddar & Beef Bacon Turkey Melt on Sourdough is everything you want in a cozy, comforting meal—melty cheese, smoky beef bacon, tender turkey, and a tangy, creamy spread tucked between crisp, golden sourdough. With simple ingredients and quick steps, it’s perfect for busy nights or satisfying lunches. Every bite offers warmth, comfort, and deli-style flavor right from your kitchen.
Cheddar Beef Bacon Turkey Melt on Sourdough
Ingredients
Equipment
Method
- Render the beef bacon: place bacon slices in a cold skillet over medium heat and cook 4–5 mins until crisp. Drain on paper towels. Crumble or roughly chop when cooled.
- In the same skillet, add turkey slices, season with salt, pepper, and smoked paprika if using. Sauté 2–3 mins per side until warmed through and lightly browned. Remove and combine with the crumbled bacon.
- Prepare the spread: in a small bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, and a pinch of salt & pepper until smooth.
- Butter one side of each sourdough slice. On the un‑buttered side, spread a layer of the prepared mayo‑mustard sauce. Layer two slices cheddar, half of the turkey‑bacon mixture, then two more slices cheddar. Top with the second bread slice (butter‑side out).
- Preheat the broiler. Place assembled sandwiches on a parchment‑lined baking sheet and broil 3–4 mins, watching closely, until cheese is bubbly and bread is golden and crisp. Let rest ~1 min before slicing.