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Open-Faced Turkey Melt

Starting today you may be looking for some tasty ways to use up some of that Thanksgiving Turkey. This sandwich is so delicious that your whole family will love it including those guests that might still be hanging around!

Makes 4 servings


8 ounces chopped cooked turkey breast

1/4 cup celery, sliced

3 tablespoons Light mayonnaise

2 tablespoons dried cranberries

1 tablespoon red onion, chopped

4 slices thin sliced multi-grain bread, lightly toasted

4 ounces light Havarti cheese, sliced

Non-stick aluminum foil


Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with non-stick foil.

In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined. Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.

Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

Recipe and photo courtesy of: Skinnytaste

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