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
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
- Reynolds Wrap non-stick foil
Instructions
- 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
Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
One word: yum!
Can you swap the leftover turkey for leftover ham?
If you wish!
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.
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.
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!
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!!!
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.
Sweets and snacks can add up. Make sure you track everything you eat!
Looks amazing! https://theamylauren.blogspot.com/