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one closed English-muffin turkey melt cut in half with short deli-turkey ribbons, browned mushroom slices and melted pale Fontina visible inside on an ordinary plate, with no gravy, tomato or garnish
Andre Lewis

Turkey Melt Sandwich

Brown the mushrooms until their liquid disappears before adding deli turkey and Fontina to this English-muffin melt. Short turkey ribbons warm quickly, which lets the broiler concentrate on melting the cheese instead of reheating a thick stack of meat. Toast both muffin halves first and close the sandwich after broiling; the top keeps more crunch when it isn't trapping steam over the hot filling the whole time.
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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.