Open-Faced Turkey Melt Recipe

There are certain comfort foods that just hit differently, wrapping you in a warm hug on a chilly day or providing that perfect, satisfying bite after a long week. For my family, the Open-Faced Turkey Melt has become one of those cherished staples. I remember the first time I whipped these up – it was a dreary Tuesday, and I needed a quick but hearty dinner solution using some leftover roasted turkey from Sunday dinner. The aroma wafting from the broiler, that tantalizing scent of toasting bread, warming turkey, and melting cheese, had everyone migrating to the kitchen before they were even ready. The kids, usually picky eaters, devoured theirs, sticky fingers and cheesy grins telling the whole story. My husband declared it the “best melt ever,” and honestly, watching the golden, bubbly cheese stretch as they took their first bites felt like a small culinary victory. It’s simple, yes, but the combination of textures and flavors – the crisp-yet-tender bread, the savory turkey, the creamy spread, and that glorious blanket of molten cheese – is just perfection. It’s become our go-to for using leftovers, a quick lunch, or even a casual supper paired with a simple soup. It’s reliably delicious, endlessly customizable, and brings a little bit of diner-style joy right into our home kitchen.

The Ultimate Open-Faced Turkey Melt Recipe

This recipe elevates the humble turkey sandwich into a warm, cheesy, utterly irresistible meal. It’s designed for maximum flavor and texture, ensuring every bite is satisfying. Whether you’re using deli slices or repurposing holiday leftovers, this method guarantees a perfect melt every time.

Ingredients You’ll Need

Getting the right balance of ingredients is key to the perfect open-faced melt. Here’s what you’ll need for four satisfying servings:

• Thick-Cut Bread: 4 slices (approx. ¾ to 1 inch thick) – Sturdy bread like Texas toast, sourdough, thick-cut whole wheat, rye, or challah works best. The thickness prevents sogginess and provides a robust base. Avoid standard thin sandwich bread.
• Butter: 2 tablespoons, softened – Unsalted butter is preferred for better salt control, but salted works too. This is for lightly toasting the bread base. Alternatively, you can use olive oil or even a thin layer of mayonnaise for browning.
• Creamy Dijon Spread:
  • Mayonnaise: ¼ cup – Use good quality real mayonnaise for the best flavor and creamy texture. Light mayo can be substituted if preferred.
  • Dijon Mustard: 1 tablespoon – Adds a tangy kick that cuts through the richness. Grainy Dijon can also be used for extra texture. Adjust amount to your preference.
  • Worcestershire Sauce: ½ teaspoon (optional, but recommended) – Adds a subtle umami depth.
  • Garlic Powder: ¼ teaspoon (optional) – For a hint of savory garlic flavor.
  • Black Pepper: Pinch, freshly ground – Enhances the overall flavor profile.
• Cooked Turkey Breast: 12 ounces, sliced – This is about 3 ounces per melt. Good quality deli-sliced roasted turkey works perfectly. If using leftover Thanksgiving or roasted turkey, slice it relatively thinly (about ⅛ to ¼ inch thick) or shred it. Ensure it’s not overly dry. Smoked turkey adds another delicious flavor dimension.
• Tomato: 1 medium, ripe but firm, thinly sliced (optional) – Adds freshness and a touch of acidity. Roma tomatoes hold their shape well. Pat the slices dry with a paper towel to remove excess moisture.
• Cheese: 8 slices (or about 1 cup shredded) – The star of the melt! Provolone and Swiss are classic choices for their excellent melting properties and mild, nutty flavors. Other great options include Cheddar (mild, medium, or sharp), Monterey Jack, Pepper Jack (for a kick), Gruyère (for nutty complexity), or Fontina. Using two slices per melt ensures generous coverage. A combination of cheeses can also be fantastic.
• Fresh Parsley: 1 tablespoon, chopped (optional garnish) – Adds a touch of color and freshness at the end. Chives or a sprinkle of paprika also work well.

Ingredient Deep Dive & Variations:

• The Bread Canvas: The choice of bread significantly impacts the final melt.
  • Sourdough: Offers a pleasant tang that complements the rich cheese and turkey beautifully. Its sturdy structure holds up well.
  • Texas Toast: Thick, soft, and slightly sweet, it toasts wonderfully and provides a substantial base.
  • Rye Bread: Especially delicious if using Swiss cheese, creating a Reuben-like flavor profile (minus the sauerkraut, though you could add it!). Pumpernickel is another hearty option.
  • Whole Wheat: A healthier option, choose a thick-cut loaf for better structure. Its nutty flavor pairs well with cheddar.
  • Challah or Brioche: These enriched breads offer a slightly sweet, rich flavor and toast beautifully, creating a more decadent melt.
  • Gluten-Free: Use your favorite sturdy gluten-free bread; results may vary based on the brand’s texture and density. Toasting is often essential for GF bread stability.
• Talking Turkey:
  • Deli Sliced: Convenient and readily available. Opt for roasted or oven-gold varieties for a classic flavor. Smoked turkey adds a lovely depth. Ask for medium thickness slices if possible.
  • Leftover Roasted Turkey: The absolute best use for holiday leftovers! Slice or shred the meat. If it’s a bit dry, you can toss it lightly with a touch of broth or gravy before layering, but be careful not to make it wet. Both white and dark meat work well.
• Cheese Glorious Cheese: The melt factor is crucial.
  • Best Melters: Provolone, Swiss, Monterey Jack, Fontina, low-moisture Mozzarella, Gruyère. These cheeses become gooey and delicious under heat without becoming oily or separating easily.
  • Flavor Profiles: Mild (Provolone, Monterey Jack), Nutty (Swiss, Gruyère), Sharp (Cheddar), Spicy (Pepper Jack). Choose based on your preference or combine for complexity (e.g., Provolone for melt + Cheddar for sharpness).
  • Sliced vs. Shredded: Sliced cheese provides even coverage and melts uniformly. Shredded cheese can sometimes melt faster and allows for easier mixing of different cheese types, but ensure an even layer to avoid bare spots.
• The Spread Factor: Don’t underestimate the power of the spread! It adds moisture, flavor, and acts as a binder.
  • Classic Creamy Dijon: The recipe above is balanced and flavorful.
  • Thousand Island or Russian Dressing: Creates a Reuben/Rachel vibe, especially with Swiss cheese and rye bread.
  • Pesto: Adds a vibrant, herbaceous flavor – great with Provolone and tomato.
  • Cranberry Sauce: A fantastic option, especially with leftover Thanksgiving turkey. A thin layer adds sweetness and tartness. You can mix it with a little mayo or cream cheese too.
  • Ranch Dressing: A family-friendly option that adds a creamy, herby flavor.
  • Spicy Aioli: Mix mayo with sriracha, chipotle adobo sauce, or gochujang for a fiery kick.

Step-by-Step Instructions

Follow these detailed steps for melt perfection:

1. Preheat the Broiler & Prepare Pan: Position an oven rack about 4-6 inches below the broiler element. Turn the broiler on to high heat. Line a sturdy baking sheet with aluminum foil or parchment paper for easy cleanup. Note: Broilers vary; watch carefully. If your broiler runs very hot or only has one setting, you might use a slightly lower rack position.
2. Prepare the Spread: In a small bowl, combine the mayonnaise, Dijon mustard, optional Worcestershire sauce, optional garlic powder, and a pinch of freshly ground black pepper. Stir until well combined and smooth. Set aside.
3. Toast the Bread Base (Optional but Recommended): Lightly butter one side of each slice of thick-cut bread. Place the bread slices, butter-side down, onto the prepared baking sheet. Broil for 1-2 minutes, watching very closely, until the top (unbuttered) side is lightly toasted and golden. This step helps prevent the bottom from getting soggy from the toppings. Remove the baking sheet from the oven immediately. Alternative: You can toast this side in a toaster oven or even a dry skillet over medium heat before placing on the baking sheet.
4. Assemble the Melts: Flip the bread slices over on the baking sheet so the toasted side is now down. Spread the creamy Dijon mixture evenly over the untoasted top side of each bread slice, going right to the edges.
5. Layer the Turkey: Arrange the sliced or shredded turkey evenly over the spread on each piece of bread. Aim for a generous layer, about 3 ounces per slice, slightly mounded in the center. Ensure even coverage for consistent heating.
6. Add Tomato (If Using): If you’re including tomato, place 1-2 thin slices on top of the turkey layer. Gently pat the tomato slices with a paper towel beforehand to remove excess moisture, further preventing sogginess.
7. Top with Cheese: Lay 2 slices of your chosen cheese over the turkey (and tomato, if used) on each melt, ensuring the toppings are completely covered. Overlapping slices slightly is fine. If using shredded cheese, sprinkle about ¼ cup evenly over each melt. The cheese acts as a blanket, helping to heat the turkey through as it melts.
8. Broil to Perfection: Carefully place the baking sheet back under the preheated broiler. Broil for 2-5 minutes. This is the crucial step – do not walk away! Broilers work fast. Watch constantly until the cheese is completely melted, bubbly, and starting to turn golden brown in spots. The edges of the bread should also be nicely toasted. The exact time depends heavily on your broiler’s intensity and the distance from the heat source.
9. Rest and Garnish: Once the cheese is perfectly melted and bubbly, carefully remove the baking sheet from the oven using oven mitts. Let the melts rest on the baking sheet for 1-2 minutes. This allows the cheese to set slightly, making them easier to handle and eat. Sprinkle with optional chopped fresh parsley or chives just before serving for a pop of color and freshness.
10. Serve Immediately: Open-Faced Turkey Melts are best enjoyed hot and fresh while the cheese is gooey and the bread is crisp.

Nutritional Information (Approximate)

Please note that these values are estimates and can vary significantly based on the specific ingredients used (type and thickness of bread, type and amount of cheese, fat content of mayonnaise and turkey, addition of butter, etc.).

Servings

This recipe makes 4 Open-Faced Turkey Melts.

Calories Per Serving

Each melt (one serving) contains approximately 450-600 calories.

• Breakdown Factors:
  • Bread: 100-200 calories per slice, depending on type and thickness.
  • Turkey: 100-150 calories per 3 oz serving, depending on leanness.
  • Cheese: 150-220 calories for 2 slices, depending on type.
  • Spread & Butter: 100-150 calories, depending on mayo fat content and amount of butter used.

For a more precise count, use a nutritional calculator app or website and input your specific ingredients and quantities. These melts are a good source of protein thanks to the turkey and cheese.

Preparation and Cooking Time

This recipe is wonderfully quick, making it ideal for weeknight dinners or speedy lunches.

Preparation Time

10 minutes (Includes mixing the spread, slicing tomato if using, arranging ingredients).

Cooking Time

3-7 minutes (1-2 minutes for initial bread toasting + 2-5 minutes for final broiling).

Total Time

Approximately 15-20 minutes from start to finish.

How to Serve Your Delicious Turkey Melts

These melts are satisfying on their own, but pairing them with the right sides can turn them into a truly complete and memorable meal. Here are some serving suggestions:

• Classic Comfort Combo:
  • Serve alongside a steaming bowl of Creamy Tomato Soup for the ultimate dipping experience. The acidity of the soup cuts through the richness of the melt beautifully.
  • A simple Cream of Mushroom Soup or a hearty Vegetable Soup also pairs wonderfully.
• Lighter Pairings:
  • A crisp Green Salad with a light vinaigrette (like balsamic, red wine, or lemon) provides a refreshing contrast. Think mixed greens, cucumber, cherry tomatoes, and maybe some red onion.
  • A side of Coleslaw (creamy or vinegar-based) adds a cool, crunchy element.
  • Fresh Fruit Salad or simple sliced fruit like apples or pears can balance the savory notes.
• Diner Style:
  • Serve with a side of classic French Fries, Sweet Potato Fries, or Tater Tots.
  • A crunchy Dill Pickle Spear or some Bread and Butter Pickles on the side are essential diner accompaniments.
  • A scoop of Potato Salad or Macaroni Salad completes the deli vibe.
• Presentation:
  • Serve immediately on warm plates.
  • Cut the melt diagonally for easier handling and a more appealing look, especially if serving to kids or as part of a larger spread.
  • Garnish with a sprinkle of fresh parsley, chives, or a dash of paprika right before serving.
• Drinks:
  • Classic choices include Iced Tea, Lemonade, or Soda.
  • For adults, a crisp Pilsner Beer or a light-bodied White Wine like a Sauvignon Blanc can pair nicely.

Pro Tips for Perfect Turkey Melts

Unlock the full potential of your Open-Faced Turkey Melts with these expert tips:

1. Bread is Foundational: Don’t underestimate the importance of your bread choice. Use thick-cut, sturdy bread that can handle the toppings and the heat without collapsing or becoming instantly soggy. Toasting one side before adding toppings is a game-changer for texture, creating a slight barrier against moisture.
2. Cheese Strategy Matters: Use cheese that melts well (Provolone, Swiss, Jack, Gruyère). Don’t be shy with the amount – ensure full coverage over the turkey. This not only delivers that gooey goodness but also helps steam the turkey underneath as it melts. Layering slices often gives more uniform coverage than shredded, but shredded melts quickly. Bringing cheese to room temperature for about 15-20 minutes before broiling can promote even melting.
3. Master the Broiler: Broilers are intense and fast. The difference between perfectly golden and sadly burnt can be mere seconds. Always keep a close eye on your melts while they are under the heat. Know your broiler’s hot spots and rotate the pan if necessary for even browning. Using the correct rack position (usually 4-6 inches from the element) is key.
4. Customize Your Flavor Base: The spread is where you can easily inject personality. While the creamy Dijon is classic, feel free to experiment! Pesto, chipotle mayo, cranberry sauce (especially with leftover Thanksgiving turkey!), Thousand Island dressing, or even a garlic herb Boursin-style cheese spread can completely transform the melt. Ensure the spread is applied edge-to-edge on the bread.
5. Prep Smart for Speed: While melts are best served fresh, you can prep components ahead. Mix the spread and store it in an airtight container in the fridge for up to 3 days. Pre-slice tomatoes (store between paper towels to absorb moisture). If adding bacon, cook it ahead of time. Have your turkey portioned out. This makes assembly take only a minute or two when you’re ready to cook.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Open-Faced Turkey Melts:

1. Q: Can I use leftover Thanksgiving turkey for this recipe?
   • A: Absolutely! This is one of the best ways to use leftover Thanksgiving or roasted turkey. Slice the turkey about ⅛ to ¼ inch thick, or shred it if you prefer. Both white and dark meat work beautifully. If the leftover turkey seems a bit dry, you can very lightly toss it with a teaspoon of leftover gravy or chicken broth before layering it, but avoid making it wet, which could lead to soggy bread. Pairing it with a cranberry-mayo spread is also a fantastic seasonal variation.
2. Q: What’s the absolute best cheese for a turkey melt?
   • A: “Best” is subjective, but the most popular choices prioritize meltability and complementary flavor. Provolone and Swiss are classic favorites because they melt smoothly and have flavors that pair perfectly with turkey. Monterey Jack is another excellent melter with a very mild taste. Gruyère offers a more complex, nutty flavor and melts beautifully. Cheddar (mild, medium, or sharp) works well too, especially medium or sharp for more flavor, though some sharper cheddars might melt less smoothly or become slightly oily. For a kick, try Pepper Jack. Ultimately, use a cheese you love that melts well!
3. Q: Can I make these Open-Faced Turkey Melts ahead of time?
   • A: Open-Faced Turkey Melts are definitely best enjoyed immediately after cooking to appreciate the crisp bread and gooey, melted cheese. Assembled and refrigerated melts tend to make the bread soggy. Reheating often results in either tough bread or unevenly heated toppings. However, you can prep the components ahead: mix the spread, slice the turkey and tomato, and shred/slice the cheese. Store them separately in the refrigerator. When ready to eat, assemble and broil – it will only take a few minutes.
4. Q: How do I prevent the bread from getting soggy?
   • A: Soggy bread is the enemy of a good melt! Here are key strategies:
     • Use Thick, Sturdy Bread: Thin sandwich bread won’t hold up.
     • Toast One Side: Lightly toasting the side you’ll put toppings on creates a barrier. Place this toasted side down on the baking sheet, and apply toppings to the untoasted side.
     • Pat Tomatoes Dry: If using tomatoes, pat the slices with a paper towel to remove surface moisture.
     • Don’t Overload Wet Ingredients: Be mindful if adding things like gravy or very moist fillings.
     • Spread to the Edges: Ensure the creamy spread covers the bread surface to create a slight moisture barrier.
     • Serve Immediately: Don’t let them sit around after cooking.
5. Q: Can I make this recipe gluten-free or adapt it for other dietary needs?
   • A: Yes, adaptations are possible:
     • Gluten-Free: Use your favorite sturdy gluten-free bread. GF breads vary greatly, so choose one that holds its structure well. Toasting is highly recommended for stability. Ensure your Worcestershire sauce (if using) is certified gluten-free.
     • Dairy-Free: Use dairy-free cheese slices or shreds (brands specializing in meltable DF cheese work best). Use a dairy-free mayonnaise alternative for the spread and olive oil or dairy-free butter substitute instead of butter for toasting.
     • Lower Fat: Use reduced-fat mayonnaise, lean turkey breast, reduced-fat cheese (though meltability might be slightly compromised), and skip or minimize the butter for toasting (you can dry-toast or use a cooking spray). Load up on veggies like tomato and maybe some spinach.

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