There’s something incredibly satisfying about a warm, melty open-faced sandwich, and this Open-Faced Turkey Melts Recipe hits that mark perfectly every time. I love this one because it’s quick to pull together, but it doesn’t skimp on flavor or texture—juicy turkey combined with the crunch of celery and a touch of sweetness from dried cranberries creates such a lovely balance. Plus, it’s a great way to use up leftover turkey in a way that feels special yet simple.
You’ll find that this Open-Faced Turkey Melts Recipe works wonderfully for a quick lunch or a light dinner, especially when you want comfort food without waiting forever. When I first tried this, I was amazed at how the light Havarti cheese melts into gooey goodness, making each bite irresistible. Trust me, once you try it, you’ll want to keep these melts in your regular rotation!
Why You’ll Love This Recipe
- Super Quick Prep: You can have these melts ready in just about 10 minutes—perfect for busy days.
- Balanced Flavors: The turkey, crunchy celery, tart cranberries, and creamy cheese work harmoniously together.
- Versatile and Easy: This recipe is easy to tweak with what you have on hand, making it versatile and forgiving.
- Perfect Comfort Food: Melty cheese on toasted bread just hits that cozy spot we all crave sometimes.
Ingredients You’ll Need
The ingredients here come together beautifully, creating a delicious turkey melt with texture, tang, and creaminess. Using multi-grain or gluten-free bread makes it both hearty and accessible. I always recommend fresh celery and sharp red onion to keep flavors bright.
- Chopped cooked turkey breast: Leftover turkey works great here; it’s the star protein that keeps things light yet satisfying.
- Celery (sliced): Adds lovely crunch and freshness without overpowering the other flavors.
- Hellman’s Light mayonnaise: I like the light mayo for creaminess without heaviness; feel free to use regular if you prefer richer flavor.
- Dried cranberries: Their sweet-tart pop gives this recipe a surprise zing that pairs so well with turkey.
- Red onion (chopped): A small amount adds a little sharpness that balances the mayo and cheese beautifully.
- Multi-grain or gluten-free bread: Toast lightly to hold up under the toppings without getting soggy.
- Light Havarti cheese (sliced): Melts perfectly and has a mild, buttery flavor that complements without overwhelming.
Variations
I love customizing this Open-Faced Turkey Melts Recipe depending on what I have in the fridge or what my family is craving. Feel free to switch up the cheese or add some herbs for a different spin; this recipe is super flexible!
- Cheese Swap: I often swap Havarti for Swiss or mozzarella – each melt gives a unique flavor and meltiness.
- Add Fresh Herbs: Sometimes I toss in chopped parsley or thyme for a fresh herbaceous note that brightens the whole sandwich.
- Spicy Kick: Adding a bit of diced jalapeño or a spread of chipotle mayo brings heat that I find addictive.
- Vegan Twist: Try a dairy-free cheese and vegan mayo for a plant-based version that’s still melty and delicious.
How to Make Open-Faced Turkey Melts Recipe
Step 1: Prep Your Broiler and Gather Ingredients
Start by setting your broiler on high and placing the rack about 6 inches from the flame—second position from the top usually works well. Line a half-sheet pan with non-stick foil to catch any drips and make cleanup a breeze. While that’s heating up, mix together your chopped turkey, sliced celery, mayo, dried cranberries, and red onion in a bowl until everything’s nicely combined. This step is quick but crucial—you want each bite to have a consistent and balanced flavor.
Step 2: Toast the Bread and Assemble
Lightly toast your multi-grain or gluten-free bread slices so they’re just firm enough to hold all the toppings without getting soggy. This makes a big difference in texture and stops the bread from getting mushy. Then, arrange the bread on your prepared baking sheet and evenly spread the turkey salad over each slice. Top each melt with about an ounce of Havarti cheese—using sliced cheese helps it melt evenly and look beautiful when broiled.
Step 3: Broil to Melty Perfection
Place the tray under the broiler for about 2 to 3 minutes, watching carefully to catch the moment the cheese starts bubbling and turns a gorgeous golden color. The fine line here is to get that melty, browned cheese without burning it—so don’t wander off! Once ready, pull them out and let cool for a minute or two before digging in.
Pro Tips for Making Open-Faced Turkey Melts Recipe
- Broiler Position Matters: Keeping your baking sheet about 6 inches from the flame helps the cheese melt evenly without burning the edges.
- Toast Bread Lightly: Toasting just until lightly crisp before assembling prevents sogginess but keeps the bread tender.
- Mix Ingredients Gently: Stir your turkey salad until combined but avoid over-mixing, so you keep nice texture contrasts.
- Watch the Cheese Closely: Broilers can burn cheese fast—stay nearby and remove it the moment it bubbles and browns.
How to Serve Open-Faced Turkey Melts Recipe
Garnishes
I personally love sprinkling a bit of fresh chopped parsley or a few arugula leaves on top after broiling for a pop of color and a peppery bite that cuts through the richness of the cheese and mayo. A squeeze of fresh lemon juice right before serving also adds a lovely brightness that wakes up the flavors.
Side Dishes
I usually pair these turkey melts with a crisp green salad dressed with vinaigrette or a simple bowl of homemade tomato soup for dipping. Both options make the meal feel complete without stealing the spotlight from the melts themselves.
Creative Ways to Present
For a fun twist when hosting, I like to cut the open-faced melts into smaller, bite-sized pieces and serve them on a wooden board with toothpicks—this makes for a great casual gathering snack. You can also layer in some roasted red peppers or avocado slices underneath the turkey salad for added color and flavor flair.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they rarely stick around for long in my house!), I store them in an airtight container in the fridge. It’s best to keep the bread and toppings assembled to maintain moisture, but if you want crispier bread later, storing the components separately can help.
Freezing
I haven’t frozen this recipe myself because the mayo and celery don’t freeze well, but you can freeze the cooked turkey separately if you want to prep in advance. Then assemble fresh before broiling for the best quality.
Reheating
To bring leftovers back to life, I recommend reheating in a toaster oven or under the broiler for just a minute or two to revive the melty cheese and crisp the bread edges again. Microwaving works in a pinch, but you lose that nice toasty texture.
FAQs
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Can I use leftover Thanksgiving turkey for this Open-Faced Turkey Melts Recipe?
Absolutely! This recipe is a fantastic way to reinvent leftover turkey. Just chop it up and proceed with mixing the other ingredients. It makes meal prep easy and delicious.
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What bread works best for these turkey melts?
Multi-grain and gluten-free breads both work well if toasted lightly. The key is to choose a bread sturdy enough to hold the toppings without becoming soggy but soft enough to enjoy with each bite.
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Can I prepare the turkey salad ahead of time?
Yes, you can prepare the turkey salad a few hours in advance and keep it refrigerated. This actually helps the flavors meld together nicely, making your Open-Faced Turkey Melts even tastier when assembled.
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What if I don’t have a broiler? Can I bake these instead?
Definitely! You can bake them in a preheated oven at 400°F (200°C) for about 5-7 minutes or until the cheese melts and starts to brown. Just keep an eye on them to avoid overcooking.
Final Thoughts
Honestly, this Open-Faced Turkey Melts Recipe has become one of my “go-to” quick meals whenever I want something cozy but fresh. It checks all the boxes for satisfying texture, balanced flavors, and effortless prep. I can’t recommend it enough—you’ll love how easy it is to make but still feels a little fancy, even on a busy weeknight. Give it a try and see how quickly it becomes a family favorite in your kitchen too!
Print
Open-Faced Turkey Melts Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Open-Faced Turkey Melts are a quick and delicious meal perfect for lunch or a light dinner. Featuring a savory turkey salad with celery, red onion, and dried cranberries, topped with melted light Havarti cheese on toasted multi-grain bread, this recipe combines creamy, tangy, and sweet flavors with a satisfying melty cheese finish under the broiler.
Ingredients
Turkey Salad
- 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
Assembly
- 4 slices thin sliced multi-grain bread (lightly toasted, e.g., Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced) or gluten-free bread
- 4 ounces light Havarti cheese, sliced (1 ounce per slice of bread)
Instructions
- Preheat the Broiler: Heat your oven’s broiler on high with the rack positioned about 6 inches from the flame (second rack position). Line a half-sheet pan with non-stick foil for easy cleanup.
- Prepare the Turkey Salad: In a medium bowl, combine the chopped cooked turkey breast with the sliced celery, Hellman’s Light mayonnaise, dried cranberries, and chopped red onion. Stir well until all ingredients are evenly mixed.
- Assemble the Melts: Arrange the lightly toasted slices of multi-grain or gluten-free bread evenly spaced on the prepared baking sheet. Divide the turkey salad mixture evenly over each slice of bread.
- Add Cheese and Broil: Top each piece of bread with 1 ounce of light Havarti cheese. Place the pan under the broiler approximately 6 inches from the heat source. Broil for 2 to 3 minutes or until the cheese is golden brown and bubbling. Watch closely to prevent burning.
Notes
- Use gluten-free bread to make this recipe gluten-free.
- Make sure the broiler rack is not too close to avoid burning the cheese.
- Feel free to substitute dried cranberries with dried cherries or raisins.
- To reduce calories, opt for light or reduced-fat mayonnaise and cheese.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 280
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
