Mini Cheese and Turkey Melts
Ever hanker for a toasty, comforting lunch that packs flavor without a lot of fuss? This mini cheese and turkey melts recipe is your answer. It’s a quick open-faced sandwich that stacks chopped turkey with celery, cranberries, and a creamy mayo spread, all tucked under melted Havarti on toasted bread.
The result feels special enough for a boardroom lunch or a cozy weeknight, yet is simple enough to throw together in minutes. We’re talking easy weeknight wins with a touch of elegance—the kind of dish that earns the title Best mini cheese and turkey melts while keeping calories in check.
If you’re after a satisfying Turkey and cheese sandwich recipe that’s friendly on the stomach and budget, you’ve found it.
Ingredients (serves 1)
- Turkey breast, chopped (8 ounces)
- Celery, sliced (1/4 cup)
- Light mayonnaise (3 tablespoons)
- Dried cranberries (2 tablespoons)
- Onion, chopped (1 tablespoon)
- Thin-sliced multigrain bread, toasted (4 slices) [use Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced or gluten-free bread]
- Light Havarti cheese, sliced (4 ounces)
- Black pepper (1/4 teaspoon)
- Tabasco sauce (1 teaspoon)
Directions
- Heat broiler over high, rack second position about 6 inches from flame. Line a half-sheet pan with non-stick foil.
- In a medium bowl, combine turkey with celery, mayonnaise, cranberries, and red onion; stir until combined.
- Arrange the toasted bread on a baking sheet and spread the Tabasco sauce on each slice. Divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
- Broil about 6 inches from the flame until cheese is golden and bubbling, about 2–3 minutes, watching closely to avoid burning.
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Timing
- Prep time: 10 minutes
- Cook time: 2–3 minutes (broiling)
Step-by-Step Instructions
Step 1: Combine turkey, celery, mayo, cranberries, and onion in a bowl; mix well.
Step 2: Toast bread and set under a broiler-ready sheet; spread Tabasco on each slice.
Step 3: Distribute turkey salad over toast, top with Havarti slices.
Step 4: Broil until cheese is melted and bubbling; serve hot.
Nutritional Information
- Serving size: 1 open-faced sandwich
- Calories: 263 kcal
- Fat: 10 g
- Carbohydrates: 16.5 g
- Fiber: 3.5 g
- Protein: 28 g
- Cholesterol: 65 mg
- Sodium: 477.5 mg
- Saturated Fat: 2.5 g
- Sugar: 6 g
Healthier Alternatives for the Recipe
- Use light mayo or a yogurt-m Dijon blend for a lighter spread.
- Swap Havarti for a lower-fat cheese or a sharp cheddar for a different bite.
- Use gluten-free bread or a crisped lettuce wrap for a lower-carb version.
Serving Suggestions
- Pair with a side salad or sliced cucumber for a well-rounded plate.
- Add a squeeze of lemon over the top for brightness.
Common Mistakes to Avoid
- Overloading the bread with too much turkey salad, which can cause sogginess.
- Not evenly distributing the cheese, leading to uneven melting.
- Burning the bread under the broiler; watch closely during the last minute.
Storing Tips for the Recipe
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat briefly under a preheated broiler or in a toaster oven to re-melt the cheese, then enjoy. If you’re meal-prepping, assemble components separately: turkey salad and cheese can be refrigerated, and bread can be toasted hot just before serving to preserve texture.
Conclusion
This mini cheese and turkey melts recipe delivers a satisfyingly cheesy, savory bite without overcomplicating weeknights. It’s a reliable choice for a quick lunch or light dinner, and the open-faced presentation keeps the flavors front and center. Easy, tasty, and versatile, it earns its badge as a top pick for grilled turkey and cheese-inspired lunches.
