Open-faced turkey spinach mushroom melts are just 5 ingredients and 15 minutes to make and are a delicious, filling and warm lunch using leftover turkey.
Last week I shared two new recipes for Thanksgiving leftovers: turkey and black bean quesadillas and one pot turkey and white bean skillet.
Cause finding new ways to use Thanksgiving leftovers is maybe my favorite food-related part of the holiday.
(I know, that's a bit strange. But we all get tons of new, yummy recipes out of it, so let's just go with it.)
Today, we're keeping it easy yet again with a new lunch recipe.
Open-faced turkey spinach mushroom melts are just 5 ingredients but warm, filling and so delicious.
Plus, they only take 15 minutes to make. Cause I know you are probably over spending much time in the kitchen.
They are a great option, too, if you're sick of turkey sandwiches. I personally never tire of my leftover Thanksgiving turkey sandwich with cranberry sauce and cream cheese. I could eat it for a week straight. But again, I may be a bit strange in this department.
Plus, everyone from the kids to the grandparents can enjoy these melts for an easy lunch.
Simple, so satisfying and perfect for using your leftover Thanksgiving turkey.
(And if you love melts like I do, check out these 15+ ideas for sandwich melts. They make such a great easy lunch or light dinner!)
OK, let's get cooking.
Ingredient Notes:
Turkey: This recipe requires cooked turkey, so please plan accordingly. If you don't have leftover Thanksgiving or roasted turkey, you could also substitute a rotisserie chicken or roasted chicken that's been chopped instead.
Mushrooms: I personally love the meatiness and earthiness from the mushrooms, but you could skip those if you prefer or if you don't have any.
Bread: English muffins are something we usually have on hand and they work great for quick sandwich melts like this. However, you could also use leftover sliced bread or rolls from your Thanksgiving meal. Or use bagels to make a turkey bagel melt with this recipe.
Feel free to toast your English muffin or other bread before assembling the melts, if you want a toasty crust on the bread.
Cheese: We use shredded mozzarella cheese to top these with. It gets nice and melty. But you can substitute a different cheese if you prefer.
I keep these pretty simple, but you could also add a fun spread on your bread if you want to amp up the flavors.
Spreads for Turkey Melts:
- Dijon or regular mustard
- Mayonnaise
- Cranberry sauce
- Marinara
- Pesto
The recipe as written makes enough for 4 people (each with 2 halves of the English muffin melt). But you can certainly scale this up or down to make as many as you like.
I hope you had a lovely, safe Thanksgiving holiday, and I hope you give these turkey melts a try for a new lunch to make with your leftover Thanksgiving turkey.
Enjoy!
XO,
Kathryn
P.S. You might also love these easy turkey tostadas for a warm meal with leftover turkey.
Open-Faced Turkey Spinach Mushroom Melts
Ingredients
- 1 teaspoon extra-virgin olive oil
- 4 oz. white button mushrooms, cleaned, stems removed, mushrooms sliced or chopped
- 2 cups chopped leftover cooked turkey
- 2 big handfuls fresh spinach
- Salt and black pepper
- 1 cup shredded mozzarella cheese
- 4 English muffins, halved (or use rolls or bagels)
Instructions
- Adjust an oven rack so it is within 3-4 inches of the heating element. Preheat broiler.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add the chopped mushrooms and sauté for 4-5 minutes, until they are tender and have given off some of their liquid.
- Add the turkey and spinach and stir to combine. Continue to cook, stirring occasionally, until the turkey is warmed through and the spinach is wilted, 2-3 minutes. Season to taste with salt and pepper.
- Meanwhile, place the English muffin halves on a sheet pan lined with aluminum foil.
- Divide the turkey, spinach and mushroom mixture among the 8 halves. Top each one with about 2 tablespoons of shredded mozzarella cheese.
- Broil on high for 2-3 minutes, watching carefully, until the cheese is melted and browned.
- Serve hot and enjoy!
Kathy says
Great will try this for lunch thankyou