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An extreme close-up of a hot turkey sandwich with melted gruyere cheese, highlighting the textures of the ingredients.

Turkey Dijon Melt: The Ultimate Guide to the Perfect Sandwich

Elevate your lunch with this Turkey Dijon Melt recipe. Featuring golden, crispy sourdough, a gourmet two-mustard spread, and a perfectly gooey blend of Swiss and Gruyère cheese.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich
  • 4 slices sourdough bread thick-cut
  • 8 oz sliced deli turkey oven-roasted or smoked
  • 4 slices Swiss cheese
  • 4 slices Gruyère cheese
  • 2 tbsp butter softened
For the Dijon Spread
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp whole-grain Dijon mustard
  • 1 tsp honey
  • 1/8 tsp black pepper

Equipment

  • 1 Skillet or Griddle
  • 1 Spatula

Method
 

  1. Make the Dijon Spread: In a small bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, honey, and black pepper until smooth.
  2. Assemble Sandwiches: Lay out the 4 slices of bread. Spread a generous layer of the Dijon mixture on one side of each slice. On two of the slices, layer with 2 slices of Swiss, 4 oz of turkey, and 2 slices of Gruyère.
  3. Top and Butter: Place the remaining bread slices on top, spread-side down. Spread the softened butter on the outer top of each sandwich.
  4. Grill the Melts: Place a large skillet over medium heat. Carefully place the sandwiches in the hot skillet, butter-side down. Butter the new top side. Grill for 4-5 minutes per side, until the bread is golden brown and crispy, and the cheese is fully melted.
  5. Serve: Remove from the skillet, slice in half diagonally, and serve immediately.

Notes

For extra crispy bread, use mayonnaise instead of butter on the outside of the bread before grilling.
Feel free to substitute the cheeses with provolone, cheddar, or Havarti based on your preference.
Ensure your skillet is preheated over medium, not high, heat to prevent the bread from burning before the cheese has a chance to melt.