Turkey Melt

We all love Thanksgiving, but what we love even more are the leftovers. This ultimate Turkey Melt combines smoky bacon, juicy turkey, fresh veggies, and tangy ranch on sourdough for a sandwich you’ll love.

If you love a tasty turkey sandwich, then you should try this Turkey Panini or this Turkey Croissant Sandwich.

Recipe Details

I love breaking out this recipe for an amazing Turkey Melt after Thanksgiving. It is the perfect way to use up leftovers and it’s so good, no one ever gets tired of it. And you can serve it year round with deli meat if you haven’t got any holiday turkey handy.

• TASTE: Smoky, savory, sweet, and fresh flavors are everywhere in this melt. The mild cheese and tangy ranch work well with the fresh veggies and yummy meats.
• TEXTURE: From crunchy veggies to juicy tomatoes, to tender turkey, this melt has so many complementary textures. Every bite is delicious!
• TIME: It only takes 13 minutes to make.
• EASE: This is a really simple recipe to follow. You can easily make this melt with what’s in your fridge for a lunch you’ll never forget.

Ingredient Notes

• Bread– I used sourdough bread for the tangy flavor, but you can use any type you like.
• Ranch dressing- Rich and tangy, this ingredient keeps the sandwich moist.
• Turkey breast– Use leftovers from your Thanksgiving bird, or cold cuts from the deli is fine, too.
• Bacon- Any cut is fine, but it’s best when cooked until crispy.
• Havarti cheese– This cheese melts beautifully, but you can use your favorite.
• Vegetables- Cucumber, red onion, tomatoes, avocado, and spring salad mix all add juicy, crunchy textures and flavor to this Turkey Melt.

Add-ins and Substitutions

• Substitute another bread- White, wheat, Focaccia Bread, Rustic Bread, or Buttery Brioche Bread all work for this turkey sandwich.
• Add another sauce- Try this recipe with red wine vinegar and oil, barbecue sauce, mustard, or cranberry sauce.
• Substitute a different cheese- Make this melt with mozzarella cheese, Monterey jack cheese, provolone cheese, or cheddar cheese.
• Add some potato chips- Adding these salty, crunchy chips to the Turkey Melt will give it great texture that you’ll love.

How to Make a Turkey Melt

• Cover the bread with ranch. Spread the ranch onto 1 side of all the sourdough bread slices.
• Add the meat, cheese, cucumber, and onion. Then begin assembling the sandwich by adding the turkey breast, bacon, Havarti cheese, cucumber, and red onion to the bread slice.

• Add the rest of the ingredients. Add the tomatoes, avocado, and spring salad mix. Then top it with the other bread slice, ranch side down.
• Cook the melt. In a skillet with hot olive oil, cook the turkey melt on both sides until the bread is golden brown. Serve.

Pro Tip: If you’ve got one, you can also make this turkey sandwich in a panini press. It gets extra crunchy that way.

Recipe Tips

• Use good ranch- You want great flavor from your ranch, so either use a good brand or make your own homemade Buttermilk Ranch Dressing.
• Slice the veggies thin- You’ll want to keep the vegetables sliced thin or this melt can easily become too thick to eat!
• Melt it- While you can eat this cold, melting it gives the cheese time to become gooey and also gives the bread a delicious crunch.

FAQs

Serving Suggestions

This Turkey Melt is very versatile and can be paired with a variety of items such as sides, salads, fries, or other Thanksgiving leftover remixes.

• Thanksgiving leftover dishes: Serve this with other Thanksgiving leftover dishes like Leftover Turkey Shepherd’s Pie, Turkey Paninis, Turkey Gravy, or Leftover Mashed Potato Pancakes.
• Salads: Enjoy this Turkey Melt with a Cucumber Tomato Feta Salad, Spinach Salad, Cabbage Cucumber Salad, or Broccoli Cranberry Salad.
• Fries: Pair this sandwich with some Crispy Air Fryer French Fries, Air Fryer Zucchini Fries, The BEST Air Fryer Sweet Potato Fries, or Air Fryer Potato Wedges.
• Sides: Serve this melt with some Crispy Air Fryer Broccoli, Bacon Wrapped Asparagus, Super Creamy Mashed Potatoes, or Roasted Brussels Sprouts.

Make This Recipe in Advance

Make ahead: You can prepare the vegetables and cook the bacon and turkey in advance. Then just assemble the sandwich and cook it to melt the cheese.

Storing: Store this Turkey Melt wrapped in plastic wrap or in an airtight container for up to 4 days. Reheat it on the stovetop or in a panini press to keep it crunchy.

Freeze: While you can freeze the meat and even the bread, the vegetables and ranch will not do well in the freezer. It is best to assemble this sandwich fresh.

More Delicious Sandwiches!

Full Recipe Instructions

Turkey Melt

The ultimate Turkey Melt! You’ll look forward to Thanksgiving leftovers even more after giving this sandwich a try.

13 minutes minutes

Servings:

2
sandwiches

Calories:

1045
kcal

Author:
Dina

Ingredients

• 
  
  ▢
  
  4
  slices
  sourdough bread
• 
  
  ▢
  
  2
  tbsp
  ranch dressing
• 
  
  ▢
  
  8
  oz
  turkey breast
• 
  
  ▢
  
  4
  slices
  cooked bacon
• 
  
  ▢
  
  4
  slices
  Havarti cheese
• 
  
  ▢
  
  10
  slices
  cucumber
• 
  
  ▢
  
  Sliced red onion
• 
  
  ▢
  
  4
  slices
  tomatoes
• 
  
  ▢
  
  1/2
  avocado sliced
• 
  
  ▢
  
  1
  cup
  spring salad mix
• 
  
  
  ▢

  2 tbsp olive oil

Instructions

• Spread the ranch dressing on one side of all 4 pieces of sourdough bread.
• On two slices add the turkey breast, bacon, Havarti cheese, cucumber, red onion, tomatoes, avocado, and spring salad mix. Then place the other two bread slices on top ranch side down.
  
• Heat olive oil in a skillet on medium heat and cook the sandwich on both sides until the bread is golden brown.
  

Notes

• Use good ranch- You want great flavor from your ranch, so either use a good brand or make your own homemade Buttermilk Ranch Dressing.
• Slice the veggies thin- You’ll want to keep the vegetables sliced thin or this melt can easily become too thick to eat!
• Melt it- While you can eat this cold, melting it gives the cheese time to become gooey and also gives the bread a delicious crunch.

Nutrition

Calories: 1045kcal
|
Carbohydrates: 82g
|
Protein: 61g
|
Fat: 54g
|
Saturated Fat: 17g
|
Cholesterol: 131mg
|
Sodium: 1764mg
|
Potassium: 1010mg
|
Fiber: 7g
|
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Sugar: 6g | Vitamin A: 1220IU | Vitamin C: 19mg | Calcium: 424mg | Iron: 6mg

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