Recipe of the Week - Open Faced Turkey Melts

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

Directions

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

Servings: 1 Open Faced Sandwich

Amount Per Serving

Calories: 263

Carbohydrates: 16.5g

Protein: 28g

Fat: 10g, Saturated Fat: 2.5g

Cholesterol: 65mg

Sodium: 477.5mg

Fiber: 3.5g

Sugar: 6g