What can I add to the melt?

Bacon, a few slices of ripe tomato, avocado, spinach, or sweet caramelized onions all fit the Dijon spread.

What cheese can I use?

I use Gruyère and Provolone together. If that's what you have, Swiss or cheddar works, and Muenster does too, though I'd shred whichever cheese you use for a quicker, more even melt. The skillet timing stays the same.

Is sourdough the best bread?

Thick-sliced sourdough is what I reach for because it holds the fillings while it grills. Rye works too, and so does ciabatta or thick-cut country white bread. Pick bread that can stand up to being buttered on both outside faces and pressed in the pan.

How do I toast it without burning?

Set the skillet over medium to medium-low heat, not high, because lower heat gives the cheese time to melt before the bread gets too dark as it grills. Use real butter on the outside and spread a good layer over the bread. Grill for 4 to 5 minutes per side, pressing lightly with a spatula as it cooks. A large non-stick skillet leaves both sandwiches room to lie flat. That gives you a more even crust. Pull it when the bread is deep golden brown and the cheese is completely melted.

How do I store and reheat leftovers?

Wrap leftovers tightly in foil and refrigerate them for up to 2 days. Reheat in a dry skillet over low heat for a few minutes, or use an air fryer at 350°F (175°C) for a few minutes. Stop when the center is warmed through and the crust has returned.

Turkey Dijon Melt with Gruyère and Provolone

By Emma CollinsOct 11, 2026

Prep

10 min

Cook

10 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Turkey Dijon Melt is a hot sandwich for lunch or a quick dinner, with deli turkey, Gruyère, Provolone, and a smooth Dijon spread tucked into thick-sliced sourdough. I make it in a skillet when I want warm bread and cheese that pulls apart while it’s still hot.

I whisk the spread in a small bowl before the bread hits the pan, then build each sandwich with the spread facing inward. Shredded cheese is my preference here, especially when I want it to melt across the turkey without leaving firm corners near the crust. It also makes the layers easier to place evenly when you're making both sandwiches at once.

Use a large non-stick skillet and leave the heat at medium or medium-low, a setting that gives the center time to warm while the outside toasts. I butter both outer sides after setting the sandwiches in the pan, then press lightly with a spatula as they cook for more contact with the hot surface.

Cook each side for 4 to 5 minutes, stopping when the bread is deep golden brown and the center is fully melted. I slice the sandwiches diagonally and bring them straight to the table while the filling stretches between the cut halves. It makes two substantial sandwiches, and I don't let them sit around for long after cutting. The cut sides show the warm center.

Why you'll love this recipe

The skillet method turns lunch into a hot meal without pulling out more than one pan.
The Dijon spread gives the turkey a sharper edge than a plain deli sandwich.
A large skillet holds two sandwiches side by side for a small lunch or dinner.
Thick sourdough holds the filling together while you slice it, without a floppy middle.
You can change the fillings for bacon or tomato without changing the skillet method.

Instructions

Whisk the mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until smooth.

Lay out the 4 slices of sourdough and spread the Dijon mixture over one side of each slice. Layer the Gruyère, sliced turkey, and Provolone on two slices, then top with the remaining slices, spread-side down.

Spread softened butter over the outside of the top slice on each sandwich. Put the sandwiches butter-side down in a large non-stick skillet over medium heat, then butter the new top sides.

Grill for 4-5 minutes per side until the bread is deep golden brown and the cheese is completely melted. Press lightly with a spatula while the sandwiches cook.

Remove the sandwiches from the skillet, slice them diagonally, and serve immediately.

Turkey Dijon Melt with Gruyère and Provolone

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Lunch Dinner American Quick Meals Stovetop

Turkey Dijon Melt with Gruyère and Provolone

Name: Turkey Dijon Melt with Gruyère and Provolone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 sandwiches
Ingredients: 4 slices sourdough bread (thick-cut); 8 oz deli turkey (sliced, smoked or oven-roasted); 4 slices Gruyère cheese (or 1/2 cup shredded); 4 slices Provolone cheese; 2 tbsp butter (softened); 1/4 cup mayonnaise; 2 tbsp Dijon mustard; 1/2 tsp Worcestershire sauce

By Emma CollinsOct 11, 2026

Prep

10 min

Cook

10 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

The skillet method turns lunch into a hot meal without pulling out more than one pan.
The Dijon spread gives the turkey a sharper edge than a plain deli sandwich.
A large skillet holds two sandwiches side by side for a small lunch or dinner.
Thick sourdough holds the filling together while you slice it, without a floppy middle.
You can change the fillings for bacon or tomato without changing the skillet method.

Ingredients

Servings2

•4 slices sourdough bread (thick-cut)
•8 oz deli turkey (sliced, smoked or oven-roasted)
•4 slices Gruyère cheese (or 1/2 cup shredded)
•4 slices Provolone cheese
•2 tbsp butter (softened)
•¼ cup mayonnaise
•2 tbsp Dijon mustard
•½ tsp Worcestershire sauce

Instructions

1
Whisk the mayonnaise, Dijon mustard, and Worcestershire sauce in a small bowl until smooth.
2
Lay out the 4 slices of sourdough and spread the Dijon mixture over one side of each slice. Layer the Gruyère, sliced turkey, and Provolone on two slices, then top with the remaining slices, spread-side down.
3
Spread softened butter over the outside of the top slice on each sandwich. Put the sandwiches butter-side down in a large non-stick skillet over medium heat, then butter the new top sides.
4
Grill for 4-5 minutes per side until the bread is deep golden brown and the cheese is completely melted. Press lightly with a spatula while the sandwiches cook.
5
Remove the sandwiches from the skillet, slice them diagonally, and serve immediately.