Open Faced Southwest Turkey Melt Food

OPEN-FACED TURKEY MELTS

Steps:

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds 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.

BLUE PLATE OPEN-FACED TURKEY SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

OPEN-FACE TURKEY CHEDDAR MELTS

Steps:

• Preheat oven to 350 degrees.
• Place crackers on cookie sheet; top with 1 slice each turkey, tomato and cheese.
• Bake for 3 minutes or until cheese begins to melt; top with mustard.
• Optional microwave version: Place 8 topped crackers on microwavable plate. Microwave on high 15 seconds or until cheese begins to melt. Repeat with remaining crackers.

SOUTHWEST TURKEY MELT

Steps:

• In small bowl, combine the salsa, mayo, and green onions; mix well.
• Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each.
• Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread.
• In a large skillet, melt 2 T butter over low heat.
• Place the sandwiches in the skillet and cook for 2-3 minutes.
• Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown.
• Serve immediately.

OPEN FACE SANDWICHES

Steps:

• Make egg salad: In a medium saucepan, cover eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover pan, and remove from heat; let stand 10 minutes. Hold eggs under cold running water to stop the cooking. Peel eggs.
• Slice 2 eggs with a knife or an egg slicer. Set aside eight of the slices for eyes, and place remaining pieces in a bowl. Add unsliced eggs to bowl, and mash with a fork. Add mayonnaise, mustard, salt, and pepper; stir to combine.
• Spread a thin layer of mayonnaise over each slice of bread. Cover bread with egg salad, or layer on sliced ham. Make faces using the egg-yolk slices, egg salad, and the remaining toppings, as desired. Serve immediately.