OPEN FACED TURKEY MELTS RECIPE
Thursday, February 13, 2020
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My favorite turkey Salad made with cranberries and celery is even better when served open-faced with melted cheese! This hot turkey sandwich is a simple lunch recipe the entire family will love. Serve with some leftover Turkish Noodle Soup for dinner!
If you're hosting this year's Thanksgiving like me, the last item you would possibly want to try to to is wash more pots and pans, especially if it melts the cheese. Making Turkey easy to melt with leftover turkey on sheet coated paper foil makes cleaning easy!
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| OPEN FACED TURKEY MELTS RECIPE |
As a Reynolds Ambassador wrap, i'm pleased to point out you ways to use a non-stick Reynolds wrap aluminium foil . A non-stick Reynolds wrap is formed of industrial quality foil with a non-stick coating added on one side (boring side), which offers a heavier size aluminium foil than a standard Reynolds wrapper.
I use it anytime I'm making food cheesy or sticky within the oven to avoid food from sticking. It uses a food-specific non-stick coating that creates it easy to line the pot and wrap your plates without the added hassle of cleaning or non-stick oils and sprays.
I love Thanksgiving Turkey, but I'm uninterested in eating an equivalent thing for a couple of days during a row. That's why i would like to urge creative with the remainder of the food and switch it into something different. This turkey melt sandwich isn't just a trick! the remainder of the turkey is formed even better by turning it into a turkey salad then adding melted cheese.
INGREDIENTS:
- 8 ounces chopped cooked turkey breast
- 1/4 cup celery, sliced
- 3 tablespoons Hellman's Light mayonnaise
- 2 tablespoons dried cranberries
- 1 tablespoon red onion, chopped
- 4 slices thin sliced multi-grain bread, lightly toasted (Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced) or gluten-free bread
- 4 ounces light Havarti cheese, sliced
- Reynolds Wrap non-stick foil
INSTRUCTIONS:
- Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds 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.
