OPEN FACED TURKEY MELTS (LEFTOVER THANKSGIVING TURKEY RECIPE)
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, CarbohydrateContent 16.5 g, ProteinContent 28 g, FatContent 10 g, SaturatedFatContent 2.5 g, CholesterolContent 65 mg, SodiumContent 477.5 mg, FiberContent 3.5 g, SugarContent 6 g
OPEN-FACED TURKEY PATTY MELT RECIPE | MYRECIPES
The traditional patty melt gets a makeover with ground turkey, but substitute ground chicken or ground sirloin, if you prefer. Pair sandwiches with vegetable chips.
Provided by Kate Washington
Yield 4 servings (serving size: 1 sandwich)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 348 calories, CarbohydrateContent 22.4 g, CholesterolContent 50 mg, FatContent 9 g, FiberContent 1.5 g, ProteinContent 43.4 g, SaturatedFatContent 4 g, SodiumContent 848 mg
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