Open-Faced Turkey And Pineapple Melt

  1. Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until browned and just cooked through, 3-4 mins per side. Remove to a plate; season with salt and cracked black pepper. Add the onion rings to the skillet and cook until golden brown. Arrange the toast on the baking sheet. Top each with a cutlet, one-quarter of the onion rings and a pineapple ring. Sprinkle over the cheese and bake for 5-8 mins until melted.
  3. Serve hot, garnished with lettuce leaves and tomato wedges.

vegetable oil, turkey cutlets, black pepper, onions, country, pineapple rings, gouda, tomato wedges

Taken from recipes-plus.com/api/v2.0/recipes/16882 (may not work)

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