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Open-Faced Turkey Melts
4.94
from
15
votes
Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!
Prep Time:
5
minutes
mins
Cook Time:
5
minutes
mins
Total Time:
10
minutes
mins
Yield:
4
servings
Course:
Brunch, Dinner, Lunch
Cuisine:
American
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.
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
- WW Points:
7