Best Open Face Turkey Cheddar Melts Recipes

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Blue Plate Open-Faced Turkey Sandwich image

Turkey with gravy makes divine comfort food that reminds me of old-time diners on the East Coast that serve open faced turkey sandwiches just like this one. Happily, my gravy is not from a can. -Chris Schwester, Divide, Colorado

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1/3 cup butter, cubed
1 small onion, chopped
1/3 cup all-purpose flour
2 teaspoons minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
3 cups reduced-sodium chicken broth
1-1/4 pounds sliced deli turkey
12 slices white bread

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

Nutrition Facts : Calories 361 calories, Fat 14g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1462mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

OPEN-FACED TURKEY MELTS

Open-Faced Turkey Melts image

Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!

Provided by Gina

Categories Brunch Dinner Lunch

Time 10m

Number Of Ingredients 8

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
4 ounces light Havarti cheese (sliced)
Reynolds Wrap non-stick foil

Steps:

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.

Nutrition Facts : ServingSize 1 open faced sandwich, Calories 263 kcal, Carbohydrate 16.5 g, Protein 28 g, Fat 10 g, SaturatedFat 2.5 g, Cholesterol 65 mg, Sodium 477.5 mg, Fiber 3.5 g, Sugar 6 g

OPEN FACED TURKEY MELTS

Open Faced Turkey Melts image

a quick and tasty version of a turkey melt....

Provided by Jen Smallwood @usmcmom1

Categories Turkey

Number Of Ingredients 12

Ingredients

1 teaspoon(s) olive oil
1 - 2 large vertically sliced vidalia or other sweet onion
1/4 cup(s) part-skim ricotta cheese
1 1/2 teaspoon(s) worcestershire sauce
1/2 teaspoon(s) black pepper
1 teaspoon(s) poultry seasoning
1 pound(s) ground turkey
1 large egg
- cooking spray
4 slice(s) swiss cheese
4 slice(s) light rye bread
1/8 - 1/4 cup(s) country-style dijon mustard (to your taste)

Steps:

Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl. Preheat broiler. Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done. Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches.