Ingredients
- 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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve Immediately: Open-Faced Turkey Melts are best enjoyed hot and fresh while the cheese is gooey and the bread is crisp.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-600