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Open-Faced Turkey Melts

4.95 from 18 votes

Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!

Prep Time: 5

Cook Time: 5

Total Time: 10

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: 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

- WW Points: 7

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