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Open-Faced California Turkey Melt

Open-Faced California Turkey Melt

Top this fresh and simple open-faced turkey sandwich with ripe avocado, fresh tomatoes and crunchy red onion. Melted or served fresh, this sandwich makes a great dinner in under 30 minutes.

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servings Makes 5 servings 5
preparation time PREP 20 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, pounded to ¼-inch thickness
  • 5 large slices rye bread
  • ¼ cup plain low-fat yogurt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon brown mustard
  • 1 large tomato, sliced
  • 1 ripe avocado, pitted and sliced
  • 1 red onion, sliced
  • 1 to 1¼ cups shredded low-fat Monterey jack cheese

Directions

  1. In medium skillet, heat oil over medium-high heat. Cook turkey cutlets according to package directions. Cook to well-done, 165°F as measured by a meat thermometer; set aside.
  2. Heat broiler. Arrange bread on a baking sheet; broil until lightly toasted. In small bowl, combine yogurt, horseradish and mustard. Spread half of mixture on each bread slice. Lay cooked turkey on bread. Layer tomato and avocado on turkey. Top with onion and cheese. Serve immediately or broil until cheese melts.

RECIPE NUTRITION INFORMATION

Per Serving

Calories380

Protein35g

Carbohydrates21g

Fiber5g

Sugars4g

Fat18g

Cholesterol70mg

Sodium450mg

Saturated Fat4g

MADE WITH

Extra Lean Turkey Breast Cutlets

Extra Lean Turkey Breast Cutlets

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Open-Faced California Turkey Melt