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Open-Faced Turkey Melts
with creamy Dijon dressing / bacon roasted brussels sprouts

Active: 35 minTotal: 35 min
20161107 open faced turkey melts nm 6.jpg?ixlib=rails 2.1

To give these classic turkey melts a little something extra, we've added a sweet and tangy dressing. Brussels sprouts (or sub broccoli if you prefer) served on the side are pan-seared and then roasted so they are golden brown on the outside but still have some crunch.

Ingredients

Servings:
4
Metric
Creamy Dijon Dressing:
  • Mayonnaise (sub plain Greek yogurt) - 1 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 1/2 tsp
  • Vinegar, red or white wine - 1/2 tsp
Open-Faced Turkey Melts:
  • Bread, sandwich (a thick-sliced loaf will work well) - 4 slices
  • Creamy Dijon Dressing (ingredients listed separately) - ~3 Tbsp
  • Turkey, oven-roasted and sliced (from the deli counter) - 8 slices
  • Cheese, Swiss - 4 slices
Roasted Brussels Sprouts with Bacon:
  • Bacon - 4 slices, chopped
  • Brussels sprouts - 12 oz, trimmed and halved ((sub broccoli florets))
  • Oil, cooking - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Water - 1 Tbsp
  • Lemon juice - 1 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Bacon / Brussels sprouts - Prep as directed and store separately. (Note: If brussels sprouts are quite large, slice into quarters instead of halves.) (Can be done up to 4 days ahead)
  2. Make dressing - Whisk mayonnaise, mustard, honey and vinegar. (Can be done up to 4 days ahead)

Make

  1. Heat oven to 425F / 204C degrees. Place one rack in the lower half of oven and one rack in the upper half.
  2. Heat an oven safe skillet over medium heat. Add bacon and cook on both sides until crisp, 5 to 7 minutes total. Set bacon on a paper-towel lined plate.
  3. Drain off all but 1 Tbsp / 15mL (amount is for 4 servings, adjust if customizing) of grease from the pan and return pan to stove. Increase heat to medium-high and add brussels sprouts with some salt. Saute until brussels sprouts are golden brown, 3 to 4 minutes. Add balsamic vinegar and stir to combine.
  4. Pour water over brussels sprouts and cover pan with foil. Transfer to lower rack of oven and bake until brussels sprouts are tender, 12 to 14 minutes.
  5. While brussels sprouts roast, line a sheet pan with foil. Place bread on pan and transfer to upper rack of oven. Bake, turning halfway through cooking until lightly toasted, ~3 minutes on each side.
  6. Remove toast from oven and top with dressing, turkey slices and cheese. Return to oven and bake until cheese is melted, ~5 minutes more.
  7. When brussels sprouts are finished cooking, finish with a squeeze of lemon juice and toss with bacon.
  8. Serve sandwiches with brussels sprouts on the side. Enjoy!
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Reviews

This meal has 34 reviews

Brussels Sprouts were the Bomb!

By: Brittney
Posted: Apr 24, 2017
Diet: Original

To do it again, for kids, I would use broccoli instead of brussel sprouts.

By: Debi
Posted: Mar 23, 2017
Diet: Original

Making again tonight!! D-licious!!!

By: Rebecca
Posted: Dec 11, 2016
Diet: Vegetarian

These were easy and very tasty! Especially the brussels sprouts.

By: Rachel
Posted: Dec 08, 2016
Diet: Original

Had to make with chicken. Can't find any turkey a week after thanksgiving?

By: Daria
Posted: Dec 03, 2016
Diet: Paleo

I wanted a way to use some leftover Thanksgiving turkey. This was good, but not a favorite.

By: Chelsea
Posted: Nov 29, 2016
Diet: Original