Club Turkey Sandwich

  • 25
    min prep
  • 35
    min total
  • 4
    Servings

We converted a classic club into a grilled cheese, and the result is the best of both worlds. Artisan sourdough is piled with Tillamook Sharp Cheddar and Tillamook Monterey Jack, smoked turkey, bacon, roasted tomatoes, sautéed arugula, and stoneground mustard. No wonder it’s one of the most popular sandwiches at The AMERICAN.

"This is one of the most popular sandwiches at The AMERICAN Grilled Cheese Kitchen and it’s easy to make at home!" – Heidi Gibson of The American Grilled Cheese Kitchen

Let's Make This!

Ingredients
Directions
  • Roasted Tomatoes
  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Lay tomato slices in a single layer on an oiled sheet pan. Sprinkle with salt and roast 15 minutes. Note that you can omit this step and just use fresh tomato slices in your sandwich if you prefer. Roasting the tomatoes removes excess water that can make for a soggy sandwich, and concentrates the flavors of the tomatoes.

  • Wilted Arugula
  • Step 1

    Heat a large pan over high heat on a stovetop. Add 1 teaspoon olive oil and then the arugula.

  • Step 2

    Stir and toss arugula until it’s just wilted, about 2 minutes. Remove from the pan to cool. Drain excess water off arugula when cool enough to handle.

  • Assembly of Sandwiches
  • Step 1

    Spread butter on one side of each slice of bread and place bread buttered side down.

  • Step 2

    Spread 1 teaspoon mustard on one of every 2 slices of bread (so mustard ends up on one side of each sandwich).

  • Step 3

    Layer 1 slice of Sharp Cheddar on top of mustard, then tomato slices, arugula, turkey, bacon, and finally Monterey Jack. It doesn’t matter what order you layer the fillings except that the cheese must be the outermost layers – this ensures the cheese melts and also will help ‘glue’ the sandwich together.

  • Cooking
  • Step 1

    Sandwiches can be cooked open face on a pre-heated cast iron pan in a 500°F oven, then closed and served. Or sandwiches can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.

Recipe By

Heidi Gibson & Nate Pollak

THE AMERICAN Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.

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