Buffalo Ranch Pretzel Turkey Melt

Buffalo Ranch Pretzel Turkey Melt

1 sandwich

Serving Size

Ingredients Show More


50 Portions

100 Portions

Sliced Turkey Breast

50 Portions 10 lbs. 8 oz.

100 Portions 21 lbs.

Coleslaw, shredded mix

50 Portions 5 lbs. 11 oz.

100 Portions 11 lbs. 6 oz.

Ranch salad dressing, reduced fat

50 Portions 1 ½ cups, 1 tbsp.

100 Portions 3 ⅛ cups

Buffalo hot sauce

50 Portions ½ cup

100 Portions 1 cup

Oil, Pam Original Cooking Spray

50 Portions ½ spray (about ⅓ sec.)

100 Portions 1 spray (about ⅓ sec.)

Whole-grain pretzel bun, sliced, 2 7/10 oz.

50 Portions 50 ea.

100 Portions 100 ea.

Cheese blend, American and skim milk cheeses

50 Portions 1 lb. 9 oz.

100 Portions 3 lbs. 2 oz.

Directions Show More

  1. Preheat an oven to 350°F.
  2. In a large bowl or 6" full steam table pan, toss the coleslaw, ranch dressing and Buffalo sauce. Cover and store in the refrigerator until ready to serve.
  3. Prepare sheet pans with parchment paper and lightly spray with the pan spray. Place the bottom of each bun on the sheet pan, with the cut side up. Top each with 6 slices of turkey and 1 slice of cheese. Place the top of each bun on separate sheet pans with the cut side up.
  4. Place the bottoms and tops in the oven. Cook the tops for 5–7 minutes or until lightly toasted, then remove them from the oven. Cook the bottoms for 15 minutes or until the turkey reaches 165°F and the cheese is melted.
  5. Remove the pans from the oven and top the cheese with ½ cup of the coleslaw mixture. Place the tops on the melt and serve.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds.

Nutrients per Serving Show More

Calories 362 kcal

Saturated Fat 3.1 g

Trans Fat 0 g

Total Fat 8 g

Cholesterol 59 mg

Calcium 123 mg

Total Dietary Fiber 4.3 mg

Iron 12.3 mg

Sodium 916 mg

Sugars 6.3 g

Carbohydrate 46 g

Vitamin A 390 IU

Vitamin C 36 mg

Protein 30 g


Meat/Meat Alt 2 ½ oz. eq.

Grain 2 ½ oz. eq.

Vegetable ½ cup

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