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