BLT Grilled Cheese Sandwich
A delicious mashup of two classic sandwiches, combining crispy turkey bacon, fresh tomatoes, crunchy lettuce, and gooey cheese, all grilled between buttered bread.
I remember the first time I sandwiched crispy turkey bacon, ripe tomato, and crunchy lettuce between gooey cheese and golden buttered bread — it felt like two favorite sandwiches had a perfect crossover. This BLT grilled cheese is exactly that comfort-food mashup: fast to make, endlessly satisfying, and perfect for a weeknight when you want something hearty without fuss. If you enjoy creative grilled-cheese riffs, you might also like this take on a BBQ chicken grilled cheese for another bold pairing: BBQ chicken grilled cheese.
Why you’ll love this dish
This sandwich merges two classics into one brilliant bite. It’s:
- Fast: ready in about 15–20 minutes from start to finish.
- Crowd-pleasing: kids, teens, and turkey bacon lovers rarely complain.
- Flexible: swap cheeses, bread, or turkey bacon style to match what’s in your fridge.
- Texturally perfect: crisp turkey bacon and bread, melty cheese, and bright tomato and lettuce.
How this recipe comes together
Before you dive in, here’s the quick plan: crisp the turkey bacon first and drain it. Butter your bread on the outside so it crisps evenly in the skillet. Assemble the sandwich on the unbuttered sides — cheese first so it melts against the hot skillet, then turkey bacon, tomato, and lettuce. Grill over medium heat, flipping once, until both sides are golden and the cheese is fully melted. Rest briefly, slice, and serve.
What you’ll need
- 4 slices of bread (white, sourdough, or your favorite)
- 2 slices cheese (American, cheddar, or a melty cheese of your choice)
- 2–4 slices turkey bacon, cooked until crispy
- 1/2 cup fresh lettuce, roughly chopped (romaine or iceberg works well)
- 1 medium tomato, sliced
- Butter for grilling (softened or room temperature)
Notes and substitutions:
- Cheese: sharp cheddar gives bite; American melts extra smoothly. Gruyère or Monterey Jack are great swaps.
- Bread: sourdough adds tang; sandwich loaf gives even browning. For gluten-free, use a certified GF loaf.
- Vegetarian swap: use thick-cut smoked tempeh or a plant-based turkey bacon alternative.
For a vegetable-forward plate, serve with a roasted side — this balsamic roasted broccoli and red pepper grilled cheese idea pairs nicely if you want to add greens alongside the sandwich: balsamic roasted broccoli and red pepper grilled cheese.
Step-by-step instructions
- Cook the turkey bacon: heat a skillet over medium. Fry turkey bacon until deep golden and crispy, 6–10 minutes depending on thickness. Transfer to paper towels to drain.
- Butter the bread: spread butter on one side of each slice. Keep the buttered sides facing out.
- Assemble sandwiches: place two slices, buttered side down. On the unbuttered sides layer a slice of cheese, the crispy turkey bacon, tomato slices, and lettuce. Top with the remaining bread, buttered side up.
- Grill: warm the skillet over medium heat. Add the sandwiches and cook 3–4 minutes per side, pressing lightly with a spatula, until bread is golden and cheese is melted. Cover the skillet briefly (30–60 seconds) if your cheese needs help melting.
- Finish and serve: remove from heat, let rest 1 minute, slice in half, and serve warm.
01Ingredients
Sandwich Ingredients
02Method
- Preparation
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0 OF 5 DONE03Recipe notes
- 01For best results, pat tomato slices and lettuce dry before assembling. This prevents sogginess. Pair with tomato soup or a side salad for a complete meal. Store leftovers in an airtight container for up to 3 days. Reheat on stovetop or oven.
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Best ways to enjoy it
- Pair with a bowl of tomato soup for the classic combo.
- Serve with dill pickles or quick-pickled red onions to cut richness.
- Add a side salad or crispy fries for heartier meals.
- For picnic-style serving, slice and secure with toothpicks and pack with sturdy sides.
Storage and reheating tips
Refrigerate: store leftover grilled sandwiches in an airtight container for up to 3 days. Keep tomatoes separate if you plan to store longer to avoid sogginess.
Reheat on stovetop: medium-low heat covered with a lid for 3–5 minutes per side restores crispness and melts cheese.
Oven/air fryer: reheat at 350°F (175°C) for 8–10 minutes (oven) or 3–5 minutes at 350°F (air fryer) until warmed through.
Freezing: it’s best to freeze components rather than a fully assembled sandwich. Flash-freeze cooked turkey bacon and bread separately; assemble and grill from frozen, adjusting time. Do not freeze a sandwich with fresh lettuce or raw tomato — they’ll get mushy.
Food safety note: store at 40°F (4°C) or below and consume refrigerated leftovers within 3 days.
Creative twists
- Avocado BLT grilled cheese: add sliced avocado and a squeeze of lime.
- Spicy kick: spread chipotle mayo or add pickled jalapeños.
- Turkey Bacon or tempeh: substitute for a lighter or vegetarian option.
- Pesto or basil: swap lettuce for fresh basil and smear pesto for a Mediterranean spin.
- Open-faced or panini press: use a press for extra crunch and defined grill marks.
Your questions answered
How long does this take to make?
A: About 15–20 minutes total — 8–10 minutes to cook turkey bacon (while you prep) and 6–8 minutes to assemble and grill.
Can I make these ahead for a party?
A: Partially. You can cook turkey bacon and pre-slice tomatoes ahead. Assemble and grill just before serving for the best texture. Fully assembled sandwiches will get soggy if left too long.
What’s the best cheese for melting?
A: American and young cheddar melt best. Gruyère, provolone, and Monterey Jack are also excellent molten choices.
Is it safe to freeze a grilled sandwich?
A: Freezing a fully assembled grilled sandwich with fresh lettuce and tomato is not recommended. Freeze components (cooked turkey bacon, bread) separately and assemble when reheating.
Conclusion
A BLT grilled cheese is the kind of recipe that turns a simple lunch into something memorable — quick, comforting, and endlessly adaptable. For more ideas, check out Grilled Cheese BLT – Simply Recipes and my Pizza Grilled Cheese Sandwich.
Lunch
Lunch
Lunch
