Turkey Melt with Broccoli, Provolone, & Ranch

You can't go wrong with a standard Turkey Melt, but this version with broccoli, provolone, and ranch really shines! The tangy ranch sauce is drizzled over chopped and steamed broccoli, diced tomatoes, and a hearty layer of turkey deli meat on a base of toasted sourdough. The open-faced sandwich is then tucked under a blanket of provolone cheese. After a trip through the oven broiler or air fryer, you have a hot sandwich with a melted, golden, bubbling top that just begs to be gobbled up!

This recipe was inspired by a sandwich I used to get at a shop near my work in South San Francisco. The sandwich shop served theirs on Dutch crunch bread, a Bay Area specialty. I wanted a simple version to make at home when the craving strikes, and here it is! This turkey melt is hearty and flavorful, and I love that a big handful of vegetables is packed right into the delicious sandwich.

Sometimes you just need a helping of gooey, melted cheese to make a meal feel special. Get your cheesy fix with these loaded twice baked mashed potatoes, French onion soup, or this Boursin and pasta side.

Ingredients

I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Ranch Dressing Mix - You know it, you love it. This classic dip and dressing mix has a blend of garlic, onion, dill, parsley, and chives in a buttermilk base. Use a packet or purchase a bulk container so that you can easily measure it for all sorts of recipes.
• Milk - Use any milk, from nonfat to whole milk for this recipe. 
• Mayonnaise and Sour Cream - A combination of both mayo and sour cream gives the ranch sauce a tangy flavor with creamy and rich mouthfeel. 
• Sliced Sourdough - Sourdough toasts up to make a sturdy base for your turkey melt. Sourdough slices are huge! If you substitute another type of bread, you may need three slices to accommodate all of the sandwich filling called for in the recipe. Simply divide the filling over three sandwiches instead of two.
• Turkey Deli Meat - Choose a high quality turkey deli meat for these sandwiches. We like them with thick sliced turkey breast. You can also use peppered turkey for extra flavor.
• Broccoli - You can use fresh broccoli or frozen broccoli in these sandwiches, just be sure to drain the broccoli well after steaming it in the microwave. Frozen broccoli will often give off a lot more moisture after steaming.
• Tomato - Choose a good slicing tomato with a high proportion of flesh over juicy seeds. This keeps your sandwich from getting soggy.
• Provolone Cheese - This Italian cheese is a salty aged cheese with a bold flavor. It  melts very well, giving your sandwich a gooey, golden top.

Instructions

Cover a sheet pan with parchment paper or foil and adjust your oven racks so that the rack is about 6-8 inches from the broiler element or flame.

Add the mayonnaise, sour cream, milk, and ranch dressing mix to a small bowl.

Whisk to blend the ingredients for the ranch sauce together and set the sauce aside to thicken slightly while you prepare the rest of the ingredients.

Toast the slices of sourdough until they are lightly golden.

Dice the tomato into small pieces and finely chop the broccoli. Cutting these vegetables into small pieces helps keep the sandwich together when you bite into it. It's no fun to have everything fall apart while you are trying to eat it!

Add the broccoli to a medium bowl along with a tablespoon of water. Cover the broccoli with plastic wrap and microwave it for about two minutes

When the broccoli is steamed and tender, drain any excess water. Add the diced tomato to the broccoli and toss them together.

Place the toasted sourdough on the prepared sheet pan and spread the top of each slice with some of the ranch sauce.

Divide the sliced turkey between the two pieces of bread, draping the pieces so that they fit on the bread.

Pile the broccoli and tomato mixture on top of the turkey slices.

Drizzle each sandwich with the ranch sauce generously. The ranch sauce is seasoning a big pile of plain broccoli, so don't skimp.

Drape the provolone over the top of the sandwiches, trying to get full coverage over the bread and all of the toppings.

Broil the sandwiches for 3-4 minutes, keeping a close eye on them to make sure they don't burn. The cheese should protect the bread from burning. Broil until the cheese is bubbly and golden.

Remove the turkey melts from the sheet pan and slice each one in half. Serve immediately.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

• Swap Your Cheeses - The original inspiration for this turkey melt was prepared with Swiss cheese rather than provolone, so that's a great option for a subtle ingredient swap. Another great cheese to use in this recipe is white cheddar, which provides a sharp and salty flavor.
• Add Bacon - Smoky bacon is a great addition to these turkey melts. Cook and crumble the bacon and toss it into the broccoli and tomato mixture before layering it on the sandwiches.
• Change the Bread Choice - These ingredients are well-suited for filling a hearty French or Dutch crunch roll. Cut a slit in the top of the roll rather than cutting it in half. Slather the inside with ranch sauce and layer the turkey over the top. Fill the roll with the broccoli and tomato mixture and drizzle with additional ranch sauce. Lay the provolone slices over the top and broil until bubbly.

Serving Suggestions

Serve these tasty sandwiches with chips, apple slices, or veggie sticks with extra ranch sauce. Keep the sides easy and this is a lunch or dinner meal that is flavorful and simple with no extra fuss.

Make This Recipe Kid Friendly

Most of the ingredients in this turkey melt are things my kids will happily eat, but seeing them all piled together can be overwhelming. This is a great recipe to break down and offer all of the components separately. Make a simple plate of turkey deli meat that has been rolled and sliced into easy-to-grab bites. Add a few steamed broccoli florets, a slice of cheese that's been cut into smaller pieces, and crackers or buttered toast. Same ingredients, less overwhelming presentation!

Find more tips like this for accommodating everyone at your table in this keeping peace with picky eaters post!

Storage

These turkey melt sandwiches are truly best immediately after cooking, but if you have leftovers you can store them in the refrigerator for 1-2 days. The best way to reheat them is to use the air fryer so that the sourdough crisps up and the cheese melts. Air fry at a lower temperature, like 300°F, so that the internal temperature of the sandwich reaches 165°F but the cheese and bread don't burn.

Make-Ahead Options

You can prepare the tomato and steamed chopped broccoli ahead of time to make prep of these tasty open-faced sandwiches simple and quick. Store the vegetable mixture in a sealed container in the refrigerator. The ranch sauce can also be prepared a day ahead and stored in the refrigerator. Make a double batch of the ranch sauce for dipping fries, topping pizza, or serving with veggie sticks.

FAQ

Eat Your Broccoli!

Broccoli is a popular vegetable in our house and there are lots of delicious ways to enjoy it! Try any of the recipes below if you want to expand your offerings of this versatile vegetable:

More Tasty Sandwiches to Try

Just like this turkey melt, a good sandwich is full of great ingredients and delivers bold flavor. Try one of the recipes below for plenty of sandwich options to shake up your routine:

Try It and Share

I hope you try this Turkey Melt with Broccoli, Provolone, & Ranch and enjoy the recipe as much as we do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.