Crusty Sourdough Turkey Melt Recipe

The ultimate comfort sandwich features thick-cut sourdough bread grilled to golden perfection, layered with tender roasted turkey, melted cheese, and caramelized onions. This elevated take on the classic turkey melt delivers a satisfying crunch from the toasted sourdough exterior while maintaining a tender, cheesy interior.

⏲️ Prep Time: 20 minutes
🍳 Cook Time: 15 minutes
🍽️ Servings: 4 sandwiches

Ingredients

For the Caramelized Onions:

• Two large yellow onions, thinly sliced
• Two tablespoons butter
• One tablespoon of olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon fresh thyme (optional)

For the SandwicheEight:

• 8 thick slices of sourdough bread (preferably day-old)
• 1 pound thinly sliced roasted turkey
• 8 slices Swiss cheese
• 8 slices provolone cheese
• 4 tablespoons Dijon mustard
• 4 tablespoons mayonnaiFoure
• 4 tablespoons softened butter (for grilling)
• 2 cups fresh arugula
• Salt and freshly ground black pepper to taste

Instructions

Caramelizing the Onions:

1. Heat butter and olive oil in a large skillet over medium heat
2. Add sliced onions, salt, and pepper
3. Cook for 25-30 minutes, stirring occasionally, until deeply golden brown
4. Add thyme in the last 2 minutes of cooking (if using)
5. Set aside

Assembling the Sandwiches:

1. Mix Dijon mustard and mayonnaise in a small bowl
2. Spread butter on one side of each bread slice
3. On the non-buttered sides, spread the mustard-mayo mixture
4. Layer each sandwich as follows (on the non-buttered side):
   • 1 slice Swiss cheese
   • 1/4 of the turkey
   • 1/4 of the caramelized onions
   • 1 slice provolone cheese
   • 1/2 cup arugula
5. Close sandwiches with remaining bread slices, buttered sides facing out

Grilling:

1. Heat a large skillet or griddle over medium heat
2. Place sandwiches and cook for 4-5 minutes per side until golden brown
3. Press gently with a spatula to help the cheese melt
4. Remove when the bread is crispy and the  cheese is fully melted

Storage Tips

• Store uncooked components separately:
  • Bread at room temperature for up to 5 days
  • Prepared ingredients in the refrigerator for up to 3 days
  • Caramelized onions in an airtight container for up to 1 week
• Assembled sandwiches are best eaten immediately

Nutrition Facts (per sandwich)

• Calories: 680
• Protein: 45g
• Carbohydrates: 48g
• Fat: 38g
• Fiber: 3g
• Sodium: 1580mg

Recipe Variations

1. Mediterranean Style: Add roasted red peppers and pesto
2. California: Add avocado and sprouts
3. Spicy: Add pickled jalapeños and chipotle mayo
4. Autumn Harvest: Add sliced apple and fig jam

Process Tips

• Use day-old sourdough bread for better structure
• Slice bread uniformly (1/2 inch thick) for even cooking
• Let the butter come to room temperature for easy spreading
• Cook over medium heat to allow the cheese to melt while the bread browns
• Rest sandwiches 2 minutes before cutting

Pairing Suggestions

• Tomato basil soup
• Mixed green salad with vinaigrette
• Pickle spears
• Sweet potato chips
• Light-bodied lager or wheat beer
• Crisp white wine (Sauvignon Blanc)

Common Substitutions

• Bread: Rye, whole grain, or country white
• Cheese: Gruyère, Havarti, or Cheddar
• Greens: Spinach, lettuce, or microgreens
• Turkey: Chicken, ham, or roast beef
• Onions: Sautéed mushrooms or roasted peppers

FAQ

Q: Can I make this sandwich ahead of time? A: While components can be prepared in advance, assembly and grilling are best done before serving to maintain the crusty texture.

Q: How do I prevent my sandwich from getting soggy? A: Pat turkey and other wet ingredients dry with paper towels before assembly, and place cheese slices next to the bread to create a moisture barrier.

Q: Can I freeze these sandwiches? A: NIt is notrecommended, as the texture of the bread and vegetables will deteriorate. Instead, individual components like bread and turkey should be frozen separately.

Fun Food Fact

The most giant grilled cheese sandwich, weighing 320 pounds, was made in 2000 at the Vermont Cheese Festival. It used 150 pounds of cheese and took over 36 hours to cook completely. While not a turkey melt, this record-breaking sandwich shows the universal appeal of grilled cheese variations.