• On Oct, 07, 2024
•  ladyrecipes
•  Recipes

263 Cals 28 Protein 16.5 Carbs 10 Fats
PREP TIME:
5 mins
COOK TIME:
5 mins
TOTAL TIME:
10 mins
YIELD:4 SERVINGS
COURSE:Brunch, Dinner, Lunch
CUISINE:American
Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!
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.
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: 6gBlue Smart Points:6Green Smart Points:7Purple Smart Points:6Points +:7