An open-faced sandwich topped with sweet Italian turkey sausage, fresh basil, marinara and melted cheese, served with a side salad in a gray bowl atop a wooden table.

Open-Faced California Turkey Melt

Name: Open-Faced California Turkey Melt
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 tablespoon olive or vegetable oil; 1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, pounded to ¼-inch thickness; 5 large slices rye bread; ¼ cup plain low-fat yogurt; 1 tablespoon prepared horseradish; 1 tablespoon brown mustard; 1 large tomato, sliced; 1 ripe avocado, pitted and sliced; 1 red onion, sliced; 1 to 1¼ cups shredded low-fat Monterey jack cheese

Top this fresh and simple Open-Faced California Turkey Melt with ripe avocado, fresh tomatoes and crunchy red onion. Melted or served fresh, this sandwich makes a great dinner in under 30 minutes.

Total Time

30 Minutes

Serving Size

5 Servings

tablespoon olive or vegetable oil

(17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets, pounded to ¼-inch thickness

large slices rye bread

1/4

cup plain low-fat yogurt

tablespoon prepared horseradish

tablespoon brown mustard

large tomato, sliced

ripe avocado, pitted and sliced

red onion, sliced

1 1/4

cups shredded low-fat Monterey jack cheese

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place turkey breast cutlets in hot skillet. Cook, turning occasionally, 11 to 13 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.

Heat broiler.

Arrange bread on a baking sheet; broil until lightly toasted. In small bowl, combine yogurt, horseradish and mustard. Spread half of mixture on each bread slice. Lay cooked turkey on bread. Layer tomato and avocado on turkey. Top with onion and cheese.

Serve immediately or broil until cheese melts.

Calories

380

Protein

35g

Carbohydrates

21g

Fiber

Sugars

Fat

18g

Cholesterol