Open Faced Turkey Melts
Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!
Open-Faced Turkey Melts
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!
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!
As a Reynolds Wrap Ambassador, I’m excited to show you how to use Reynolds Wrap Non-Stick Aluminum Foil. Reynolds Wrap Non-Stick is made of heavy-duty foil with a non-stick coating added on one side (the dull side), which offers a heavier gauge aluminum foil than traditional Reynolds Wrap. I use it anytime I’m making cheesy or sticky foods in the oven to avoid the food from sticking. It uses a specific food-safe non-stick coating that makes it easy to line pans and wrap your dishes without the added hassle of cleanup or non-stick oils and sprays.
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.
More Thanksgiving Leftover Recipes You Will Love!
- Baked Leftover Turkey Croquettes
- Parmesan Mashed Potato Patties
- Leftover Turkey Pot Pie Empanadas
- Leftover Turkey Tacos with Brussel Sprout Slaw
- Leftover Turkey Harvest Cobb Salad
Open-Faced Turkey Melts
- 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
- 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.
Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.