Description
These quick and easy, open faced turkey melts made with cranberries and celery make a great leftover thanksgiving turkey recipe for lunch!
Yield: 4servings | Serving Size: 1open faced sandwich
Ingredients
8ounceschopped cooked turkey breast
1/4cupcelery, sliced
3tablespoonsHellman’s Light mayonnaise
2tablespoonsdried cranberries
1tablespoonred onion, chopped
4slicesthin sliced multi-grain bread, lightly toasted (Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced) or gluten-free bread
4ounceslight 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: 1open faced sandwich, Calories: 263kcal, Carbohydrates: 16.5g, Protein: 28g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 65mg, Sodium: 477.5mg, Fiber: 3.5g, Sugar: 6g
