Open-Faced Turkey And Pineapple Melt
- 2 tablespoons vegetable oil
- 4 turkey cutlets 4 oz each
- 1 pinch cracked black pepper
- 3 onions sliced into thin rings
- 4 slices sourdough bread or country, toasted
- 4 pineapple rings canned, well drained
- 3/4 cup shredded gouda cheese 3 oz
- tomato
- lettuce leaves
- 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, cracked black pepper, onions, bread, pineapple, gouda cheese, tomato, lettuce leaves
Taken from www.yummly.com/recipe/Open-Faced-Turkey-and-Pineapple-Melt-1412168 (may not work)