Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

YOUR SOLIN GENERATED RECIPE

Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

Enjoy a satisfying melt featuring lean turkey and low-fat cheese neatly layered between toasted slices of rye bread, paired with a vibrant hash of roasted potatoes, bell peppers, and red onions. This dish offers a harmonious blend of textures and flavors, from the crunchy toasted bread to the tender, aromatic vegetables, making it a balanced meal for any time of day.

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NUTRITION

535kcal
Protein
44.3g
Fat
11.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 slices Rye Bread

3 ounces Turkey Breast Slices

1 slice Low-Fat Cheese

1 Small Potato

1/2 Red Bell Pepper

1/4 Red Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the potato hash.

  • 2

    Dice the small potato into bite-sized cubes and roughly chop the red bell pepper and red onion.

  • 3

    In a mixing bowl, toss the diced potato, bell pepper, and onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 5

    While the vegetables roast, assemble the melt. Place turkey breast slices on one slice of rye bread, top with the low-fat cheese slice, and cover with the second slice of rye bread.

  • 6

    Heat a grill pan or skillet over medium heat. Grill the assembled sandwich for 3-4 minutes on each side until the bread is toasted and the cheese begins to melt.

  • 7

    Plate the grilled turkey melt alongside a generous serving of the roasted potato vegetable hash.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

YOUR SOLIN GENERATED RECIPE

Grilled Rye Turkey Melt with Roasted Potato Vegetable Hash

Enjoy a satisfying melt featuring lean turkey and low-fat cheese neatly layered between toasted slices of rye bread, paired with a vibrant hash of roasted potatoes, bell peppers, and red onions. This dish offers a harmonious blend of textures and flavors, from the crunchy toasted bread to the tender, aromatic vegetables, making it a balanced meal for any time of day.

NUTRITION

535kcal
Protein
44.3g
Fat
11.5g
Carbs
69.3g

SERVINGS

1 serving

INGREDIENTS

2 slices Rye Bread

3 ounces Turkey Breast Slices

1 slice Low-Fat Cheese

1 Small Potato

1/2 Red Bell Pepper

1/4 Red Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the potato hash.

  • 2

    Dice the small potato into bite-sized cubes and roughly chop the red bell pepper and red onion.

  • 3

    In a mixing bowl, toss the diced potato, bell pepper, and onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.

  • 5

    While the vegetables roast, assemble the melt. Place turkey breast slices on one slice of rye bread, top with the low-fat cheese slice, and cover with the second slice of rye bread.

  • 6

    Heat a grill pan or skillet over medium heat. Grill the assembled sandwich for 3-4 minutes on each side until the bread is toasted and the cheese begins to melt.

  • 7

    Plate the grilled turkey melt alongside a generous serving of the roasted potato vegetable hash.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.