Turkey, Swiss and Mushroom Melt Recipe
However, if you do not have any leftover turkey breast, this can also be made with some good turkey breast from your local delicatessen. I like to look for the in-store homemade turkey breast, as you can pretty much be assured that it is pure turkey breast, meaning it hasn’t had things done to it (been processed)!
Ask your local deli or food service manager if they have something like this in their case. If they don’t, they will probably point you to something else that is comparable most times. The slices for this recipe should be a good half-inch wide, which a Bizerber deli meat slicer can accommodate.
4 x 1/2” slices turkey breast
2 tbsp. olive oil
½ small brown onion, sliced thin
2 garlic cloves, crushed
½ lb. brown mushrooms (Cremini)
2 tbsp. balsamic vinegar
Ground black pepper
8 thicker slices Finlandia or Jarlsberg cheese
Preheat the oven to 350 degrees F.
1. Clean the mushrooms with a damp paper towel by simply wiping it over them. Trim the rough end of the mushroom stalk and slice them 1/4” thick.
2. Heat the olive oil over a medium flame in a large skillet for 3 minutes and add the onions. Cook, stirring occasionally for 4 minutes or until opaque looking. Raise the heat to medium high for 1 minute and add the garlic and mushrooms. Sprinkle with a pinch of salt and cook, stirring occasionally until the mushrooms begin to get some color. Add the balsamic vinegar and 2 pinches of pepper. Stir and cook uncovered until the balsamic vinegar has been absorbed.
3. On a cookie sheet with a rim or in a baking dish sprayed with nonstick spray, place one piece of turkey seasoned with a little salt and pepper. Next, add onions and mushrooms then 2 slices of Swiss cheese. Repeat with the second layer, finishing with the cheese. Bake on the middle rack of the oven until the cheese is melted and slightly brown (longer if you wish). Serve with a couple of veggies for dinner or on a large sandwich roll with whole grain mustard!
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