Open-Faced Turkey And Pineapple Melt
- 2 tbsp vegetable oil
- 4 None turkey cutlets (4 oz each)
- Pinch None cracked black pepper
- 2-3 None onions, sliced into thin rings
- 4 slices country or sourdough bread, toasted
- 4 None canned pineapple rings, well drained
- 3/4 cup shredded Gouda or cheddar cheese (3 oz)
- None None Lettuce leaves and tomato wedges, for serving
- Preheat the oven to 400u0b0F. Line a baking sheet with parchment paper.
- 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.
- 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)