Turkey Melt with Provolone
Griddled sourdough packed with warm turkey and melted provolone, ready in minutes.
Dietary
Nut free
Allergens
Dairy, Wheat
This turkey melt layers sliced deli turkey and sharp provolone between buttered sourdough, then griddles until golden and crisp with a gooey, melted center. A smear of mustard and tangy pickles cuts through the richness, making it a satisfying lunch or quick weeknight dinner. The whole thing comes together in one skillet with minimal cleanup.
Ingredients
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 1 pound sliced deli turkey breast
- 8 slices provolone cheese
- 4 teaspoons yellow mustard
- 8 slices dill pickle
- 1/4 teaspoon freshly ground black pepper
Method
-
Lay out the 8 slices of sourdough on a work surface and spread one side of each slice with softened butter.
-
Flip 4 slices so the buttered side faces down, then spread the top side of each with 1 teaspoon mustard.
-
Layer each of the 4 mustard-topped slices with 1 slice provolone, a quarter of the sliced turkey, 2 pickle slices, a pinch of black pepper, and a second slice of provolone.
-
Top each sandwich with the remaining 4 bread slices, buttered side facing out.
-
Heat a 9-inch skillet over medium-low heat and place 1 or 2 sandwiches in the skillet at a time.
-
Cook until the bottom is golden brown and crisp, 3 to 4 minutes.
-
Flip the sandwich and cook the second side until golden and the cheese is fully melted, 3 to 4 minutes more.
-
Transfer the melt to a cutting board, repeat with the remaining sandwiches, then slice each in half on the diagonal and serve warm.
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Turkey Melt with Provolone
This turkey melt layers sliced deli turkey and sharp provolone between buttered sourdough, then griddles until golden and crisp with a gooey, melted center. A smear of mustard and tangy pickles cuts through the richness, making it a satisfying lunch or quick weeknight dinner. The whole thing comes together in one skillet with minimal cleanup.
20 min 4 servings 520 cal
Ingredients
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 1 pound sliced deli turkey breast
- 8 slices provolone cheese
- 4 teaspoons yellow mustard
- 8 slices dill pickle
- 1/4 teaspoon freshly ground black pepper
Method
- 1
Lay out the 8 slices of sourdough on a work surface and spread one side of each slice with softened butter.
- 2
Flip 4 slices so the buttered side faces down, then spread the top side of each with 1 teaspoon mustard.
- 3
Layer each of the 4 mustard-topped slices with 1 slice provolone, a quarter of the sliced turkey, 2 pickle slices, a pinch of black pepper, and a second slice of provolone.
- 4
Top each sandwich with the remaining 4 bread slices, buttered side facing out.
- 5
Heat a 9-inch skillet over medium-low heat and place 1 or 2 sandwiches in the skillet at a time.
- 6
Cook until the bottom is golden brown and crisp, 3 to 4 minutes.
- 7
Flip the sandwich and cook the second side until golden and the cheese is fully melted, 3 to 4 minutes more.
- 8
Transfer the melt to a cutting board, repeat with the remaining sandwiches, then slice each in half on the diagonal and serve warm.
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