Have a ton of leftover turkey?! Great! Here's a great way to use it up with a delicious recipe for an open-faced turkey melt!

INGREDIENTS:

• 8 ounces cooked, chopped turkey breast (or chicken)
• ½ cup celery, sliced
• 3 tablespoons Hellman’s Light mayonnaise
• 2 tablespoons dried cranberries
• 1 tablespoon red onion, chopped
• 4 slices thin sliced multi-grain bread, lightly toasted
• 4 ounces light Havarti cheese, sliced
• Reynolds Wrap non-stick foil

DIRECTIONS:

1. Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
2. In a medium bowl, combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
3. Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
4. Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.

NUTRITION INFORMATION:
Yield: 4 servings, Serving Size: 1 sandwich, Calories: 263, Fat: 10 g, Carb: 16.5 g, Fiber: 3.5 g, Protein: 28 g, Exchanges: 1 starch, 3 meats, 1 fat.

Source and printer-friendly version: SkinnyTaste.com