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Turkey Rosemary Sourdough Melt |
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| Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
4 slices of sourdough bread or sliced Crosta Mollica
butter for spreading
4 slices of cooked turkey meat
sage & onion stuffing packet, made up
cranberry sauce
1 tbsp rosemary leaves, chopped finely
3-4 slices of emmenthal or gruyere
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Lightly butter one side of 2
slices of sourdough bread, and place butter-side down in a
lightly greased, medium-hot, non-stick pan.
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Carefully top with a few
slices of leftover turkey, a little stuffing, a spoonful
of cranberry sauce, a scattering of finely chopped
rosemary leaves and a slice of gruyere, Emmenthal, or other melty
cheese.
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Butter two more slices of
sourdough and put them on top of the filling butter-side
up. Gently press them down with a spatula until the bottom
slice turns golden.
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Carefully turn them over and
repeat until done.
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DAILY
DINNERS 
