Top this fresh and simple Open-Faced California Turkey Melt with ripe avocado, fresh tomatoes and crunchy red onion. Melted or served fresh, this sandwich makes a great dinner in under 30 minutes.
tablespoon olive or vegetable oil
(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, pounded to 0.25-inch thickness
large slices rye bread
cup plain low-fat yogurt
tablespoon prepared horseradish
tablespoon brown mustard
large tomato, sliced
ripe avocado, pitted and sliced
red onion, sliced
to 10.25 cups shredded low-fat Monterey jack cheese
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
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.