Open-Faced Turkey, Brie, and Mushroom Melt

Image of Caroline Chambers
Rated 5.0 based on 2 customer reviews
Open-Faced Turkey, Brie, and Mushroom Melt
Open-Faced Turkey, Brie, and Mushroom Melt
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  • 1 tablespoon unsalted butter
  • 4 ounces sliced white mushrooms
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 2 slices seeded store-bought or homemade sandwich bread
  • 1 tablespoon mayonnaise
  • 1 tablespoon whole-grain Dijon-style mustard
  • 2 ounces sliced Brie cheese
  • 4 sliced sliced deli turkey
  • 1 tablespoon chopped fresh soft herbs (oregano, parsley, or cilantro)


  1. Preheat oven to 350°F (175°C).
  2. Melt butter in a nonstick skillet over medium heat; add mushrooms and season with salt, pepper and garlic powder. Sauté mushrooms until golden brown, 6 to 8 minutes.
  3. Spread mayonnaise and mustard onto one side of each bread slice. Divide turkey, mushrooms, and Brie cheesebetween the two bread slices; place onto a baking sheet.
  4. Bake in preheated oven until brie is melted and sandwich is warmed through, 8 to 10 minutes; garnish with herbs to serve.
Mealthy tip:

Easily make these open-faced sandwiches vegetarian by omitting the turkey. The cheese still has plenty of protein. For a vegan sandwich, make a few simple substitutions: use olive oil instead of butter, sub your favorite vegan cheese for the brie, and Vegannaise for the mayo.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Greg Jones

Greg Jones says:

I love these mushroom melts! Perfect for a quick lunch. If you don't want them open face they're also really good as a traditional sandwich and on the panini press.

Image of Katie Hason

Katie Hason says:

This turkey, brie, and mushroom melt is superb! The cheese was so melty and gooey, I absolutely loved it. The fresh herbs on top was the perfect touch.