Home Sandwiches 10 Minute Turkey Melts

10 Minute Turkey Melts

by Laura

Whether you make these 10 minute turkey melts for a quick dinner or a weekend lunch, you are going to love them. I do love a good sandwich! There are a couple of things that really make this sandwich amazing.

First, you need a good artisan bread as the base. I like to get my bread from Costco or a local grocery store called Harmons. Next, no mayo is used here. Instead, you use chive and onion cream cheese along with some honey mustard. After that there’s the cheese. No just one kind of cheese. You use both Swiss and cheddar on these turkey melts.

Use your favorite turkey on these. Honey, smoked, or peppered. I think any of it will work great. I just prefer to have the turkey nice and thinly sliced. However, that just my preference. I do think this sandwich would be excellent to make with leftover turkey once Thanksgiving rolls around.

Last, you need something green and leafy to include on these 10 minute turkey melts. I personally like to use spinach. However, feel free use what you like. I think some arugula would also be a good option.

10 minute Turkey Melts | realmomkitchen.com
10 Minute Turkey Melts | realmomkitchen.com
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10 Minutes Turkey Melts | ralmomkithn.om

10 Minute Turkey Melts

  • Author: Laura


  • hearty, artisan bread like sourdough (sliced ½ inch thick)
  • turkey breast, thinly sliced (about 3 slices per sandwich)
  • Swiss cheese, thinly sliced (1 slice per sandwich)
  • cheddar cheese, thinly sliced (1 slice per sandwich)
  • honey mustard
  • chive and onion cream cheese spread
  • spinach or other type of lettuce


  1. Turn on oven broiler and line a baking sheet with parchment paper.
  2. Spread a dollop of honey mustard and cream cheese on sandwich slices.
  3. Top one side with cheeses and the other side with turkey slices.
  4. Broil for 5-7 minutes, until bread starts to turn golden and cheeses are bubbling.
  5. Remove from heat and top cheese side with desired amount of lettuce. Put sandwiches together and serve immediately.
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This recipe is adapted from Aberdeen Kitchen.

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