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Open Faced Turkey Melts

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These quick and easy, open faced turkey melts made with cranberries and celery make a great leftover thanksgiving turkey recipe for lunch!

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

If you have leftover turkey from your dry brine turkey, you’ll love this recipe! This is my favorite turkey salad made with cranberries and celery is even better when served open-faced with melted cheese! This hot turkey sandwich is an easy lunch recipe the whole family will love. Serve it with some Leftover Turkey Noodle Soup for dinner!

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

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

If you’re hosting Thanksgiving this year like me, the last thing you probably want to do is wash more pots and pans, especially if it’s melted cheese. Making these easy turkey melts with leftover turkey on a foil-lined baking sheet makes cleanup a breeze!

I love Thanksgiving turkey, but I do get tired of eating the same thing for multiple days in a row. That’s why I like to get creative with my leftovers and turn them into something different. This turkey melt sandwich does just the trick! Leftover turkey is made even tastier by turning it into a turkey salad and then adding melted cheese.

How long can you keep cooked turkey in the refrigerator?

Leftover cooked turkey will keep in the refrigerator for three to four days. You can also freeze any leftover turkey for up to three months.

Leftover turkey salad with cranberries.Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!

More Thanksgiving Leftover Recipes You Will Love!

Open-Faced Turkey Melts

4.94 from 15 votes
7
Cals:263
Protein:28
Carbs:16.5
Fat:10
Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!
Course: Brunch, Dinner, Lunch
Cuisine: American
Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Yield: 4 servings
Serving Size: 1 open faced sandwich

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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 1 open faced sandwich, Calories: 263 kcal, Carbohydrates: 16.5 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 65 mg, Sodium: 477.5 mg, Fiber: 3.5 g, Sugar: 6 g

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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

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21 comments on “Open Faced Turkey Melts”

  1. Avatar photo
    Andrea Ravitz

    This is by far one of the best and easiest recipes ever! I used scallions instead of red onions and man it was great!

  2. Amazing!! I didn’t have Havarti so I had to sub and used swiss. I also added a tsp. of Dijon mustard to the mayo. It was a supremely tasty and easy supper with a nice salad. 

  3. Great idea!  I used chicken salad instead. It’s what was on hand.  Served it with your Butternut squash soup. 
    The ladies golf league loved it!  
    Thank you for the inspiration ☺️

  4. These were so yummy!  All the ingredients complemented each other perfectly.  I used deli turkey and Swiss cheese. The husband loved it. Will definitely make again and again. 

  5. These were very good! Great use of leftover turkey. I used the cranberry sauce that I had made instead of the dried cranberry (spread on top before the cheese) and Montery jack cheese because that’s what I had on hand and they were really tasty!

  6. Avatar photo
    Kathy Fitzgerald-stavely

    OMG, these were so delicious. Instead of dried cranberries, I used ST three ingredient cranberry sauce. Super easy and so tasty

  7. Really yummy. I swapped in chicken because I didn’t have leftover anything and chicken is quick and easy. And I didn’t find light havarti because, in these challenging times, I just wasn’t prepared to hunt for light havarti. Super yum and super easy! I’m making it for lunch several
    More days this week and I’m looking forward to it!

  8. Avatar photo
    Susan Fletcher

    This was so good. Everyone ate them so fast I didn’t get a pic…Don’t switch the cheese. The havarti is what makes it perfect.

  9. Avatar photo
    praveen kumar

    Iam tempted to taste this, as it sounds way better than the average cafeteria items – i’d be down for this one definitely. Great Food plan Dude.

  10. All the flavors and textures coming together beautifully for this delicious lunch! Crispy bread, gooey cheese, crunchy celery, sweet craisins, and what a great use of the leftover turkey!

  11. Avatar photo
    Jody Schuermann

    This sounds like a winning recipe for sure.
    Gina, thank you so much for updating your recipes with the new WW points. You were “on it” so fast making continuing to use Skinnytaste with my new Green plan so much easier.  You are THE BEST!!!

  12. Somehow, Gina, since I’ve been following your blog for the past two years, I’ve gained weight! I have made many of your delicious recipes and meals. I love cutting the calories but I find I’m eating more for each meal. I usually snack for lunch but then eat more at dinner. I know it’s portions that are the culprit and also sweets and crackers etc. I love your variety of ingredients and menus, so I’ll stick with you, but would appreciate some suggestions that might help.

    1. Very delicious! When I calculated WW blue points comes to 8 points instead of 6 (2 point bread).