Open Faced Turkey Melt: Diner Style Perfection
- The Ultimate Open Faced Turkey Melt: A Diner Classic Reimagined
- The Science of the Melt: Why Open-Faced Works
- Essential Ingredients and Flavor Hacks for Your Turkey Melt
- Crafting the Perfect Melt: Step-by-Step Guide
- Expert Tips, Tricks, and Common Turkey Melt Mistakes
- Storage and Making Ahead
- What to Serve with an Open Faced Turkey Melt
- Recipe FAQs
- 📝 Recipe Card
The Ultimate Open Faced Turkey Melt: A Diner Classic Reimagined
You know that sound? That deep, satisfying sizzle as the cheese hits peak molten perfection right under the broiler? That’s the sound of the ultimate Open Faced Turkey Melt coming home.
This sandwich isn't just a nostalgic diner staple; it’s proof that the best comfort food can be on your table in under 15 minutes. Forget complicated dinners. We're talking thick, sturdy bread, creamy Dijon sauce, plenty of good turkey, and a blanket of bubbly, golden cheese.
This specific Open Faced Turkey Melt recipe solves the two biggest sandwich problems: sogginess and dry turkey.
Honestly, the Open Faced Turkey Melt is one of my secret weapon recipes for frantic weeknights. It’s hearty enough for dinner but easy enough for a lunch that actually satisfies. We are turning simple deli slices and a slab of cheese into a masterpiece using just a hot broiler.
If you are craving that perfect mix of crunchy toast and velvety cheese, read on.
The Science of the Melt: Why Open Faced Works
Defining the Classic Turkey Melt Sandwich
So, why are we obsessed with making this specific Open Faced Turkey Melt open faced? It's all about strategic heat application. When you close a sandwich, the cheese has to melt through radiant heat and trapped steam, which often results in uneven melting and slightly steamed bread.
By keeping it open, we expose the entire surface cheese, turkey, and all to intense, direct heat. This allows the cheese to bubble and brown quickly, delivering maximum flavor and texture contrast (the crunch vs. the goo ).
Speed vs. Flavor: Why This Recipe is Best
The magic lies in the broiler. Broiling is a high speed cooking method that uses infrared heat. By placing the sandwich 6 8 inches from the heat element, we achieve the Maillard reaction that beautiful browning on the cheese almost instantly.
This rapid heat minimizes the time the turkey spends cooking, ensuring it stays juicy, and crucially, prevents the bread from turning into mush. The toast acts as a moisture shield.
Is This a Hot Turkey Sandwich or a Turkey Melt?
That depends entirely on the sauce! A traditional "Hot Turkey Sandwich" often involves gravy and mashed potatoes a beautiful beast, but messier. This Open Faced Turkey Melt is defined by its creamy, cheesy topping, which acts as the binder and the flavor centerpiece.
We use a tangy mustard mayo mix beneath the turkey. This is the ultimate "Open Faced Turkey Sandwich Recipe" for when you need comfort without the heavy gravy commitment.
Essential Ingredients and Flavor Hacks for Your Turkey Melt
The key to a spectacular Turkey Melt is starting with a sturdy base. Skip the flimsy white sandwich bread. We need something that can stand up to high heat and rich toppings. Sourdough or Texas Toast are my go-to choices. And remember, always toast it first!
Ingredient Swaps: Customizing Your Open Faced Turkey Melt
I get it, sometimes you’re out of Dijon or the store only had Swiss. Don't stress. This table covers the common swaps so you can still achieve peak comfort with your next Open Faced Turkey Melt .
| Component | Must Use Ingredient | Smart Substitution | Why it Works |
|---|---|---|---|
| The Base | Thick cut Sourdough or Texas Toast | Hearty Rye, English Muffins, or Focaccia | Needs a dense, firm crumb structure to prevent sogginess. |
| The Protein | Sliced Deli Turkey Breast | Sliced Ham, Roast Beef, or leftover chicken. If you have ground turkey, consider making my Turkey Meatloaves: Moist Petite Recipe with Tangy Glaze ahead of time! | Any substantial cooked protein works well under the cheese blanket. |
| The Cheese | Sharp Cheddar or Provolone | Pepper Jack, Gruyère, or Monterey Jack | Needs a medium moisture content to melt smoothly without separating. |
| The Sauce | Mayonnaise + Dijon Mustard | Cream Cheese + Hot Sauce; Pesto; Thousand Island Dressing | Provides necessary fat and acidity to balance the richness of the cheese and meat. |
Crafting the Perfect Melt: step-by-step Guide
Preheat your broiler to high and adjust the oven rack so it’s about 6 8 inches from the heat element. Seriously, this distance is critical for a beautiful, not-burnt melt.
- Prep the Base (Toast First!): Lightly butter or use a dry skillet to toast your bread slices until they are just firm and slightly dry. This pre-toasting step is your shield against the dreaded Soggy Bread Syndrome. Place the toasted slices on a rimmed baking sheet.
- Mix the Binder: Whisk together the mayonnaise, Dijon mustard, a tiny squeeze of lemon juice (the acid cuts through the richness!), and black pepper in a small bowl. Spread this creamy mix evenly over all four slices of toast.
- Layer the Turkey: Pile the sliced deli turkey high. I like to fold the slices slightly to create height and texture. We’re building a savory mountain here, so don't skimp. If you prefer quick lunch solutions that are better for meal prep than a melt, check out my Turkey Taco Lettuce Wraps: Quick, Healthy Low Carb recipe they store like a dream!
- Apply the Cheese: Cover the turkey completely with your cheese of choice. If using slices, ensure they overlap. If using shredded cheese, pile it on evenly. A dusting of smoked paprika now adds a lovely depth of color.
- The Broil: Slide the sheet under the broiler. This is not the time to check your phone! Watch constantly . The cheese will start to melt, then bubble, and finally turn a beautiful, speckled golden brown around the edges. This should take 1 to 3 minutes.
- Serve: Remove immediately when the cheese is fully molten and bubbly. Let it sit for 30 seconds the cheese is lava hot! Transfer your gorgeous Open Faced Turkey Melt creations to plates and devour while the edges still have that satisfying crunch.
Expert Tips, Tricks, and Common Turkey Melt Mistakes
The most common mistake people make when crafting an Open Faced Turkey Sandwich is walking away from the broiler. Seriously, that broiler will turn glorious, bubbly cheese into black crusty disappointment in a heartbeat. Stay vigilant!
| Pitfall (The Mistake) | The Fix (The Solution) | Why it Happens |
|---|---|---|
| Soggy Bread Syndrome | ALWAYS toast the bread first until it's stiff and dry. The toasted structure forms a moisture barrier. | The turkey releases moisture when heated, soaking into untoasted bread. |
| Burnt Cheese, Cold Center | Ensure your oven rack is far enough away (6 8 inches). The cheese browns too fast if it's too close before the meat can warm through. | Too high/too close broiling leads to rapid surface browning without internal heating. |
| Toppings Sliding Off | The sauce mix is crucial! Use a mayonnaise or fat-based spread to act as "glue" between the toast and the turkey layers. | Dry ingredients tend to shift when sliced, especially thick, hot sandwiches. |
Storage and Making Ahead
Can you make an Open Faced Turkey Melt ahead of time? Kind of.
Pre-Assembly: You can toast the bread and mix the sauce up to 1 day in advance. Do NOT assemble the turkey or cheese onto the bread until right before you plan to broil, or the bread will definitely get soggy.
Storing Leftover Open Faced Melts (Fridge): If you happen to have leftovers (a rare feat!), store the slices tightly wrapped in the fridge for up to 2 days. The bread will lose its crispness, but the flavor holds up.
Reheating Turkey Melts (Without Drying Out): Do not microwave leftovers, or you’ll end up with rubbery turkey and tough cheese. The best way to reheat an Open Faced Turkey Melt is in the oven (or a toaster oven) at 350°F (175°C) for about 5- 8 minutes until the cheese softens and the filling is hot.
This keeps the bread from completely steaming.
What to Serve with an Open Faced Turkey Melt
When I make this Open Faced Turkey Melt for dinner, I usually pair it with something tangy or crunchy to balance the richness. A cold, crisp dill pickle spear is mandatory for that authentic diner feel.
For something slightly heartier, a simple cup of creamy Tomato Bisque or a quick side of fries is perfect.
This delicious, easy Open Faced Turkey Melt is guaranteed to be a hit. It’s comforting, fast, and uses up that leftover deli meat in the best possible way. Enjoy the perfect crunch and the velvety melt!
Recipe FAQs
What is the best type of bread to use for this open faced melt?
Thick cut bread is essential to hold up against the moist ingredients and intense heat of the broiling process. Classic choices like Texas toast, sturdy sourdough, or thick slices of white bread work well for this application. Ensure the bread is properly toasted first for optimal structural integrity.
Why is this sandwich served open faced instead of closed?
The open faced style is traditional for this diner melt, primarily because it allows the cheese to fully blanket the toppings and achieve that perfect golden, bubbly finish under the broiler.
A closed sandwich would prevent this complete melting effect and would be difficult to eat neatly once the cheese hardens slightly.
What kind of "sharp, creamy spread" is typically used in this recipe?
This crucial spread is usually a tangy, rich base, often a seasoned mayonnaise like remoulade, or a classic Thousand Island or Russian dressing. It provides necessary moisture and a flavorful counterpoint that complements the savory deli turkey and rich melted cheese.
Adjusting the sharpness with mustard or relish can customize the flavor profile.
What kind of cheese melts best for the turkey melt topping?
High moisture cheeses with good melting capabilities are recommended, such as provolone, Monterey Jack, or sharp cheddar. Swiss cheese is also a classic, savory choice for turkey dishes. Slicing the cheese thinly or grating it slightly will ensure an even, rapid melt under the broiler.
How long does it take to broil the turkey melt, and how do I prevent burning?
Broiling time is very quick, typically only 1 to 3 minutes, depending on the strength of your oven’s broiler setting. The melt is finished when the cheese is fully bubbling, completely melted, and has developed a few golden brown spots.
It is critical to watch the sandwich constantly during this stage, as the thin bread can burn rapidly.
Can I prepare the Open Faced Turkey Melt ahead of time?
For optimal texture, it is best to assemble and cook this melt fresh, as pre-assembled components can cause the toasted bread to become prematurely soggy. However, you can toast the bread and prepare the creamy spread hours in advance.
Stage the turkey and cheese on the bread immediately before placing it under the broiler to serve.
What are the recommended side dishes for this classic diner meal?
This rich and savory melt pairs beautifully with traditional cool sides that offer a textural contrast. Excellent choices include a creamy coleslaw, crisp potato chips, or a classic side salad with a vinaigrette dressing. A comforting cup of tomato or cream of mushroom soup is also a perfect companion.
Open Faced Turkey Melt Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 615 kcal |
|---|---|
| Protein | 42.5 g |
| Fat | 37.5 g |
| Carbs | 32.5 g |
| Fiber | 1.5 g |
