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Broiled Turkey Melt

Tired of the same old turkey leftovers? Not for long. This broiled turkey melt with bourbon béchamel is guaranteed to liven up your leftovers.

Serves 4


Bourbon Béchamel
1 C whole milk
2 Tbsp unsalted butter
1/2 C finely diced Onion
1/4 C all-purpose flour
3 Tbsp Bourbon
1/8 tsp Kosher salt
1/8 tsp pepper
1/8 tsp nutmeg

Garlic Butter
¼ C soft butter
1 clove garlic pureed
1 tsp parsley, chopped
1/8 tsp Kosher salt

Putting It All Together
4 slices pumpernickel bread, crusts removed
4 oz sliced leftover turkey meat
2 whole Kumato® tomatoes, halved
Kosher salt to taste
Freshly ground black pepper to taste
1 Tbsp fresh Basil, thinly sliced


Bourbon Béchamel
In a medium pot over low heat, scald milk, making sure it doesn’t bubble over. Keep warm over lowest heat.

In a medium pot over medium heat, melt butter then immediately add onion and cook until tender, stirring often with a wooden spoon to make sure nothing burns. Once onions are tender, add flour. Using a whisk, mix constantly to avoid any browning. Cook for approximately 4 minutes, whisking frequently.

Stir in bourbon and allow to nearly completely evaporate. Slowly add warmed milk, in 3 stages, whisking the entire time. Allow the sauce to thicken and make one smooth lump-free sauce before adding the next 1/3rd of milk. Once all the milk has been added, allow the sauce to simmer over low heat for a couple of minutes. Add salt, pepper and nutmeg and mix well. Strain sauce into a pot and keep warm and covered.

Garlic Butter
In a small bowl, combine all ingredients and mix well. Set aside.

Putting It All Together
Heat oven to broil and move the rack in your oven to the top rack.
Lay pumpernickel on a baking tray and spread garlic butter in an even thin layer over each piece. Place sliced turkey on top of the butter ensuring the turkey covers the bread end to end. Smother each piece with the bourbon Béchamel. Place a tomato half on top of béchamel and season with salt and pepper. Put entire tray under the broiler until the tomato starts to soften and the béchamel begins to get some color. Remove tray from oven and top each turkey melt with basil and serve hot.

Chef's Notes

Eat this with a fork and knife, because it is one hot, delicious mess.

Kumato® is a registered trademark of a Syngenta Group Company.

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