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- Prep
- 10 min
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- Total
- 30 min
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- Serving
- 4
Mozzarellissima Turkey Melts
Ingredients
- 8 thick-cut bread slices
- 2 tbsp olive oil
- ½ cup mayonnaise
- 1 ½ tbsp pesto
- 2 ½ cups leftover turkey, sliced
- 1 ½ cups shredded Saputo Mozzarellissima cheese
- ¼ cup cranberry sauce
- 2 cups packed greens
- 1 ½ cups warm leftover gravy, for dipping
- Sea salt and cracked black pepper
- 2 packages Saputo Halloumi-Style Cheese Fries (for added deliciousness)
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the bread on all sides with a bit of olive oil and, working in batches as necessary, toast in a skillet over medium-heat until golden on both sides. In a small bowl, combine the mayo and pesto, and mix well.
- Spoon a generous portion of the pesto mayo on 4 slices of bread. Divide your shredded turkey over each slice of bread, then top with a heap of Saputo Mozzarellissima cheese. Arrange on the prepared baking sheet, then transfer to the oven and bake until golden, melted, and perfect, about 7 - 9 minutes.
- Top each melt with a spoonful of cranberry sauce, a handheld of your favourite greens, then a second slice of bread with more pesto mayo. Serve each sandwich with a generous portion of Saputo Halloumi-Style Cheese Fries. Delicious!
Recipe developed in collaboration with Chef Dennis Prescott and Ingredients by Saputo.
get to know our collaborator
Chef Dennis Prescott @dennistheprescott
Dennis Prescott is a celebrated Canadian Chef, TV Host, and Cookbook Author with an ever-growing legion of online followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Having spent time experimenting with countless cooking techniques and recipes, working in professional kitchens, catering, and teaching numerous communities how to cook, Prescott’s expertise has led him to a host role on the Netflix series “Restaurants on the Edge” and appearances on shows like History Channel’s “The Food That Built America”.
His latest cookbook, EAT DELICIOUS, is in stores now, with his new book releasing Spring 2024.
Prescott is a proud World Vision and SDG2/WFP Chef’s Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally.
His latest cookbook, EAT DELICIOUS, is in stores now, with his new book releasing Spring 2024.
Prescott is a proud World Vision and SDG2/WFP Chef’s Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally.
