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Andrew Fowler

Turkey Melt Sandwich

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large English muffins split
  • 1 tbsp unsalted butter
  • 6 oz cremini mushrooms thinly sliced
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper
  • 6 oz ready-to-eat deli turkey thinly sliced and cut into short ribbons
  • 1 tbsp low-sodium chicken broth
  • 3 oz Fontina grated

Method
 

  1. Melt butter in a skillet over medium-high heat. Cook mushrooms with salt and pepper for 7 to 9 minutes until their liquid evaporates and edges brown.
  2. Add turkey ribbons and broth, cover and warm over low heat for 3 to 5 minutes until the filling reaches 165°F. Uncover briefly to evaporate loose liquid.
  3. Heat the broiler and place muffin halves cut-side up on a broiler-safe sheet. Toast for 1 to 2 minutes until lightly crisp.
  4. Divide hot turkey and mushrooms over bottom muffin halves and add Fontina. Broil for 1 to 2 minutes until cheese melts, removing the plain top halves if they brown sooner.
  5. Close with the toasted muffin tops, rest for 1 minute and serve one melt per person.