Open-faced turkey spinach mushroom melts
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.
Yield: 4 servings
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!
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 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.
Optional spreads to use for turkey melts: Dijon or regular mustard, mayonnaise, cranberry sauce, marinara or pesto.
Optional toppings: Sliced or diced avocado, salsa or pico de gallo, pickled red onions, or hot sauce or sriracha for a kick.
Leftovers: Wrap the leftover turkey melts in aluminum foil and store in the refrigerator for up to 3-4 days. Reheat in a toaster oven, regular oven or microwave oven. Once reheated, you can broil for a minute to get the browning on the cheese. Serve hot.
Nutrition
Serving: 2halves | Calories: 353kcal | Carbohydrates: 31g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 649mg | Fiber: 3g | Sugar: 1g
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