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Open-Faced Turkey Melts with Caramelized Onions & Swiss

Open-Faced Turkey Melts with Caramelized Onions & Swiss

Lunch
Prep Time
15min
Cook Time
35min
Servings
3
Calories
420
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Chef's Note

The key to perfect caramelized onions is patience - don't rush the process by using high heat. Low and slow is the way to go for that deep, sweet flavor. If you prefer a less sweet result, you can omit the brown sugar.

Tags
sandwich
turkey
lunch
cheese
open-faced
melts
caramelized onions
Ingredients

  • 6 slices sourdough bread

  • 2 large yellow onions

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 1 teaspoon brown sugar

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon fresh thyme leaves

  • 12 ounces smoked turkey breast

  • 6 slices Swiss cheese

  • 3 tablespoons Dijon mustard

  • 2 tablespoons mayonnaise

  • 2 cups arugula

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Slice the yellow onions thinly into half-moons.

  • 2

    Heat a large skillet over medium-low heat. Add 1 tablespoon butter and 1 tablespoon olive oil.

  • 3

    Add the sliced onions to the skillet with 1/2 teaspoon salt. Cook for 5 minutes, stirring occasionally.

  • 4

    Reduce heat to low and continue cooking the onions for 20 minutes, stirring every 3-4 minutes to prevent burning. The onions should gradually turn golden brown.

  • 5

    Add 1 teaspoon brown sugar and 2 teaspoons balsamic vinegar to the onions. Stir and cook for another 5 minutes until the onions are deeply caramelized and jammy.

  • 6

    Stir in 1 teaspoon fresh thyme leaves and 1/4 teaspoon black pepper. Remove from heat and set aside.

  • 7

    Preheat your broiler to high.

  • 8

    In a small bowl, mix 3 tablespoons Dijon mustard with 2 tablespoons mayonnaise until well combined.

  • 9

    Place 6 slices of sourdough bread on a baking sheet and toast under the broiler for 1-2 minutes until lightly golden.

  • 10

    Remove the toasted bread from the broiler. Spread each slice with the Dijon-mayonnaise mixture.

  • 11

    Layer each toast with 4 ounces of smoked turkey (about 2-3 slices per toast).

  • 12

    Divide the caramelized onions evenly among the 6 toasts, spreading them over the turkey.

  • 13

    Top each toast with a slice of Swiss cheese.

  • 14

    Return to the broiler for 2-3 minutes, until the cheese is melted and bubbling with some golden spots.

  • 15

    While the melts are broiling, toss 2 cups of arugula with the remaining 1 tablespoon of butter (melted).

  • 16

    Serve each melt with a side of dressed arugula.

Nutrition Information (per serving)
420
Calories
28g
Protein
35g
Carbs
18g
Fat
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