Harvest Turkey Melts Recipes

HARVEST TURKEY MELTS

Steps:

• Mix dressings; spread bread evenly with half the dressing mixture. Place, dressing-sides down, in skillet. Spread with remaining dressing mixture.
• Top with turkey, pears and cheese; cover skillet.
• Cook on medium-low heat 5 min. or until bottoms of sandwiches are golden brown and cheese is melted.

TURKEY AND VEGGIE MELTS

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.

HARVEST TURKEY BRINE

Steps:

• Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
• Remove brine from heat and let cool to room temperature. Store in the refrigerator.
• Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
• Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

DELICIOUS TURKEY MELT

Steps:

• In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
• Spread barbecue sauce on four slices of bread.
• Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
• Cover with remaining slices of bread.
• In the same skillet over medium-low heat, melt remaining butter as needed.
• Cook sandwiches on both sides until golden brown and cheese is melted.

ROASTED VEGETABLE, HAM, AND TURKEY MELTS

Steps:

• Heat broiler. Put mushrooms in a single layer on a baking pan, season with salt and pepper, and drizzle lightly with olive oil. Place pan under broiler until mushrooms brown around edges, 2 to 4 minutes. Transfer mushrooms to a large bowl; set aside. Using same pan, repeat process with tomatoes until they are soft, 3 to 4 minutes. Repeat with onions, until they are tender, 6 to 8 minutes. Repeat with peppers, until skins start to blister, 6 to 8 minutes. When peppers are cool enough to handle, remove skin and stems; cut into 1-by-2-inch pieces. Combine all vegetables in a bowl, and toss with parsley. Season with salt and pepper, and set aside.
• Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese. Place on baking pan; transfer to broiler until warmed through and cheese is melted, about 2 minutes. Serve.

TURKEY MELT SANDWICH

Steps:

• Layer mashed potatoes with sliced cheddar and turkey on whole-wheat sandwich bread. Pan-fry with a tablespoon butter until sandwich is browned on both sides.

TURKEY DIJON MELTS

Steps:

• Spread 2 slices of bread with mayonnaise. Layer with turkey, cheese and onion; sprinkle with salt and pepper. Spread remaining slices of bread with salad dressing; place over onion. Spread the outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 4-5 minutes per side.

OVEN LOADED TURKEY MELTS

Steps:

• In a bowl stir together the avacado with mayonnaise and garlic until well combined; season lightly with salt and pepper to taste.
• Divide and spread the mixture onto one side of the 4 bread slices.
• Top evenly with turkey slices, 1-2 tomato slices, 1-2 onion slices/rings, 2-3 bacon slices and lastly the mozza cheese slices (1 or 2 slices).
• Top with remaining bread slices.
• Carefully spread soft butter onto the outside of each sandwich.
• Place the buttered sandwiches on a baking sheet, then place a second baking sheet on top of the sandwiches.
• Bake at 400 degrees for about 20 minutes or until golden.
• Slice in half or into fourths.
• Delicious!