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
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!
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.
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
- 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.
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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.