Open Faced Turkey Melts

Jen Smallwood


a quick and tasty version of a turkey melt....

★★★★★ 1 vote
4 servings - 1 sandwich
10 Min
20 Min
Stove Top


1 tsp
olive oil
1 - 2 large
vertically sliced vidalia or other sweet onion
1/4 c
part-skim ricotta cheese
1 1/2 tsp
worcestershire sauce
1/2 tsp
black pepper
1 tsp
poultry seasoning
1 lb
ground turkey
1 large
cooking spray
4 slice
swiss cheese
4 slice
light rye bread
1/8 - 1/4 c
country-style dijon mustard (to your taste)


1Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.

Preheat broiler.

Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done.

Place bread slices in a single layer on a baking sheet; broil 2 minutes or until toasted. Spread 1 tablespoon mustard on each bread slice; top each serving with 1 patty. Divide onion mixture evenly among sandwiches.

About Open Faced Turkey Melts

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy