Open Faced Turkey Melt - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

2 each (197 g/6.9 oz)

Ingredients

	Metric	Imperial
Maple Leaf Cooked Diced Turkey	1.5 Kg	3.3 lbs
Celery, fresh, diced	820 ml	3.5 cups
Parsley, fresh, chopped	30 ml	1 fl oz
Green Peppers, fresh, small diced	350 ml	1.5 cups
Red Peppers, fresh, small diced	475 ml	2 cups
English Muffins, Whole Wheat	25 Each	25 Each
Light Mayonnaise	350 ml	1.5 cups
Mozerella Cheese	500 g	1.1 lbs
Dill, dried	40 ml	1.4 fl oz
Salt	5 ml	1 tsp
Black Pepper, ground	15 ml	1 tbsp

The day before thaw diced cooked turkey in refrigerator at 4'C/40'F or lower.
In a large mixing bowl toss together the diced turkey, celery, green peppers, red peppers ,parsley and the herbs (a dill seasoning mix can substitute for the dill, salt and pepper in the recipe). Add the mayonnaise and gently mix till combined.Cover the bowl with saran and refrigerate at 4'C/40'F or lower.
Preheat convection oven at 325'F/165'C. On a large baking sheet that has been lined with parchment paper place english muffin halves and toast til light brown.
Place 80 ml of the Turkey mix onto each english muffin using #12 scoop and sprinkle with 15 ml/1 Tbsp of shredded mozzarella cheese.
Return to the preheated convection oven for approximately 2 minutes till the cheese is melted. Hold at >140'F/60'C until service.
Serve 2 each per serving.

Garnish with fresh sprig of parsley on top prior to service (optional).

Serve with a mixed green salad.