Publisher Photo
Publisher Photo
Cream cheese and sour cream make these sandwiches rich and irresistible. Using rye bread gives extra flavor and adds a nice contrast to the creamy white filling.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup chopped red onion
  • 5 tablespoons butter, softened, divided
  • 3 ounces cream cheese, cubed
  • 1/3 cup sour cream
  • 2 cups cubed cooked turkey
  • 8 slices dark rye or pumpernickel bread
  • 4 slices Swiss cheese

Directions

In a small saucepan, saute onion in 1 tablespoon butter until tender. Reduce heat to low. Add cream cheese and sour cream; cook and stir until smooth. Add turkey; cook until heated through (do not boil).
Spoon 1/2 cup filling onto each of four bread slices; top with a slice of cheese. Spread outside of bread with remaining butter. In a large skillet over medium heat, cook sandwiches until lightly browned on both sides. Yield: 4 servings.
Originally published as Creamy Turkey Melt in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p100

Nutritional Facts

1 each: 622 calories, 38g fat (22g saturated fat), 153mg cholesterol, 729mg sodium, 34g carbohydrate (7g sugars, 4g fiber), 35g protein.

  • 1/2 cup chopped red onion
  • 5 tablespoons butter, softened, divided
  • 3 ounces cream cheese, cubed
  • 1/3 cup sour cream
  • 2 cups cubed cooked turkey
  • 8 slices dark rye or pumpernickel bread
  • 4 slices Swiss cheese
  1. In a small saucepan, saute onion in 1 tablespoon butter until tender. Reduce heat to low. Add cream cheese and sour cream; cook and stir until smooth. Add turkey; cook until heated through (do not boil).
  2. Spoon 1/2 cup filling onto each of four bread slices; top with a slice of cheese. Spread outside of bread with remaining butter. In a large skillet over medium heat, cook sandwiches until lightly browned on both sides. Yield: 4 servings.
Originally published as Creamy Turkey Melt in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p100

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