TURKEY AND VEGGIE MELTS
A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
- Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g
WRAP IT UP TURKEY-VEGGIE MELT
This is something I came up with using things I had on hand in the fridge. Very good lunch or supper, when you have deli turkey (or leftover turkey) to use.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 2 wraps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Saute green pepper, onion and garlic in Tbsp of olive oil in small skillet until the vegetables are tender.
- Spray a sheet pan with nonstick cooking spray.
- Lay two tortillas flat on sheet pan.
- Close to an edge, layer two slices of turkey, half of the shredded cheddar, green pepper/onion/garlic and diced tomato.
- Grind some fresh black pepper over ingredients.
- Roll up tortilla towards center, bring in sides and continue to fold in a envelope-like fashion. Make sure seem-side is down.
- Using knife, cut two slits in tops for steam to escape.
- Brush with melted butter.
- Bake for 15-20 min or until the outside is golden in color.
- Let rest for 5 min before cutting.
- I like to serve mine with a little cup of ranch dressing (or your choice), for dunking.
Nutrition Facts : Calories 479.9, Fat 27.5, SaturatedFat 11.9, Cholesterol 44.9, Sodium 667, Carbohydrate 44.9, Fiber 4.2, Sugar 5.6, Protein 14.2
TURKEY PATTY MELT
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan.
- Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired.
TURKEY WRAPS
These light and tasty wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.
Provided by Rochelle Brooks Thompson
Categories Main Dish Recipes Sandwich Recipes Wraps and Roll-Ups
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
- Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
- Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 37.1 g, Cholesterol 78.4 mg, Fat 28 g, Fiber 6.2 g, Protein 24.2 g, SaturatedFat 13.2 g, Sodium 1437.9 mg, Sugar 3 g
VEGGIE PATTY MELTS
I am not a vegan, but I love the different variety of meatless soy burgers. This is a patty melt made with whatever flavor burger you want. Add mustard, ketchup, and a pickle for extra flavor.
Provided by Asha1126
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. Season with salt and black pepper to taste.
- Remove onion from pan, keep warm.
- Cook meatless burgers in pan according to package directions.
- Divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. Cover with remaining 4 slices of bread.
- Place pan over medium heat until hot. Coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
- Coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
- Repeat procedure with remaining sandwiches.
- If you own a indoor grill (such as George Forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. Enjoy.
Nutrition Facts : Calories 325.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1092.5, Carbohydrate 36, Fiber 9.5, Sugar 5.9, Protein 21.2
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