Open-Faced Turkey Melts make a quick and easy way to use up your Thanksgiving turkey leftovers!

Ingredients

• 8 ounces chopped cooked turkey breast
• 1/4 cup celery, sliced
• 3 tablespoons Hellman’s Light mayonnaise
• 2 tablespoons dried cranberries
• 1 tablespoon red onion, chopped
• 4 slices thin sliced multi-grain bread, lightly toasted (Dave’s Killer Bread 21 Whole Grains and Seeds Thin-Sliced) or gluten-free bread
• 4 ounces light Havarti cheese, sliced
• Reynolds Wrap non-stick foil

Instructions

• Heat broiler over high, with rack in the second position about 6 inches from the flame. Line a half-sheet pan with Reynolds non-stick foil.
• In a medium bowl combine the turkey with celery, mayonnaise, cranberries and red onion, and stir until combined.
• Arrange the toasted bread on a baking sheet and divide the turkey salad evenly among slices, then top each with 1 ounce of cheese.
• Broil about 6 inches from the flame until the cheese is golden and bubbling, about 2 to 3 minutes, keeping a close eye on it to avoid burning.