How To Make Open-Faced Turkey Melts
Turn your leftover turkey into a hearty dish with these open-faced turkey melts made with celery, dried cranberries, and spices assembled in one sandwich.
- 8ozturkey breast,chopped, cooked
- 3tbspHellman’s light mayonnaise
- 2tbspdried cranberries
- 1tbspred onion,chopped
- 4multi-grain bread,thinly sliced
- 4ozlight Havarti cheese,sliced
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 then 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 for about 2 to 3 minutes.
- Calories: 1539.35kcal
- Fat: 35.87g
- Saturated Fat: 10.64g
- Monounsaturated Fat: 8.12g
- Polyunsaturated Fat: 12.52g
- Carbohydrates: 218.04g
- Fiber: 36.77g
- Sugar: 34.55g
- Protein: 85.23g
- Cholesterol: 65.77mg
- Sodium: 2206.97mg
- Calcium: 716.06mg
- Potassium: 1334.86mg
- Iron: 13.08mg
- Vitamin A: 73.11µg
- Vitamin C: 0.88mg
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