Low Carb Turkey Melt Sandwich
Indulge in a guilt-free, savory delight with this Low Carb Turkey Melt Sandwich—your ultimate answer to a satisfying yet carb-conscious meal! This innovative recipe replaces traditional bread with a golden, cheesy crust made of cheddar, mozzarella, and cream cheese, perfectly baked for the ideal sandwich base. Layered with tender deli-sliced turkey breast, optional baby spinach, and a touch of Dijon mustard, it’s a low-carb flavor explosion that’s ready in just 25 minutes. Perfect for keto or low-carb enthusiasts, this dish marries creamy textures with a hearty protein punch. Serve it hot with a side salad or enjoy it as a standalone low-carb lunch or dinner.
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Recipe Information
Ingredients
- 4 ounces Deli-sliced turkey breast
- 1 cup Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 tablespoon Butter
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Baby spinach (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
In a mixing bowl, combine the shredded cheddar cheese, shredded mozzarella cheese, cream cheese, and eggs. Stir until well blended into a smooth mixture.
Add the garlic powder, Dijon mustard, salt, and black pepper to the cheese mixture. Mix thoroughly until all ingredients are fully incorporated.
Spread the cheese mixture onto the lined baking sheet, forming two equal-sized rectangles (approximately 5x7 inches). These will serve as the 'bread' slices for your sandwich.
Bake in the preheated oven for 10-12 minutes, or until the cheese crusts are golden and firm to the touch. Remove from the oven and allow them to cool slightly.
While the cheese crusts are cooling, heat the butter in a skillet over medium heat. Add the deli-sliced turkey breast and sauté for 1-2 minutes, until warmed through.
If using baby spinach, add it to the skillet with the turkey and cook for an additional 30 seconds, until wilted.
Spread a thin layer of Dijon mustard (optional) onto one side of each cheese crust. Layer the turkey (and spinach, if using) onto one crust and sprinkle with any additional shredded cheese if desired.
Place the second cheese crust on top to form the sandwich. Gently press it down.
Transfer the sandwich back onto the baking sheet and place it in the oven for an additional 3-5 minutes to melt everything together.
Remove the sandwich from the oven, let it cool for 2-3 minutes, then slice in half and serve warm.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 867 mg | 67% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
