International Turkey Sandwich

This open-face turkey sandwich is a smart way to use up holiday leftovers without falling back on the standard mayo-on-bread routine. Toasted English muffins get a generous layer of cooked turkey and Monterey Jack, then a quick run under the broiler to melt the cheese into a bubbly, golden crown.

The twist is the cold salad on top: shredded lettuce, diced tomato, scallions, and green pepper tossed in Italian dressing, spooned over the hot, melted base just before serving. The combination of warm-and-cold and crunchy-and-melty is what makes the sandwich more interesting than the sum of its parts.

Pro Tips

• Toast the English muffins before adding turkey and cheese. Putting cold ingredients on a soft muffin makes the bottom soggy under the broiler.
• Watch the broiler closely. Two to three minutes is the window; another minute and the cheese goes from golden to charred.
• Pile the salad on the moment the cheese melts. Letting it sit gives off steam that wilts the lettuce and waters down the sandwich.
• Use sliced cheese, not shredded. Shreds slide off the curved muffin top and burn around the edges.

Variations

• Swap turkey for sliced chicken breast or smoked turkey for a different flavor profile.
• Use sliced provolone or mozzarella instead of Monterey Jack for a more classic Italian feel.
• Sprinkle a few crumbles of feta over the salad before serving for a sharper, brinier finish.