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

Name: Open-Faced Turkey Melts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Mayonnaise (sub plain Greek yogurt); 1 Tbsp Mustard, Dijon; 1 1/2 tsp Honey; 1/2 tsp Vinegar, red or white wine; 4 slices Bread, sandwich (a thick-sliced loaf will work well); ~3 Tbsp Creamy Dijon Dressing (ingredients listed separately); 8 slices Turkey, oven-roasted and sliced (from the deli counter); 4 slices Cheese, Swiss; 4 slices Bacon, chopped; 12 oz Brussels sprouts, trimmed and halved (sub broccoli florets); 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1 Tbsp Water; 1 tsp Lemon juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

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

Metric

Servings:

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

Prep

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)
Make dressing - Whisk mayonnaise, mustard, honey and vinegar. (Can be done up to 4 days ahead)

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Make

Heat oven to 425F / 204C degrees. Place one rack in the lower half of oven and one rack in the upper half.
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.
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.
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.
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.
Remove toast from oven and top with dressing, turkey slices and cheese. Return to oven and bake until cheese is melted, ~5 minutes more.
When brussels sprouts are finished cooking, finish with a squeeze of lemon juice and toss with bacon.
Serve sandwiches with brussels sprouts on the side. Enjoy!

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