Open-Faced Turkey And Pineapple Melt - cooking recipe

Ingredients

2 tbsp vegetable oil
4 None turkey cutlets (4 oz each)
Pinch None cracked black pepper
2-3 None onions, sliced into thin rings
4 slices country or sourdough bread, toasted
4 None canned pineapple rings, well drained
3/4 cup shredded Gouda or cheddar cheese (3 oz)
None None Lettuce leaves and tomato wedges, for serving

Preparation

Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper.
Heat the oil in a large nonstick skillet over medium-high heat. Add the cutlets and cook until browned and just cooked through, 3-4 mins per side. Remove to a plate; season with salt and cracked black pepper. Add the onion rings to the skillet and cook until golden brown. Arrange the toast on the baking sheet. Top each with a cutlet, one-quarter of the onion rings and a pineapple ring. Sprinkle over the cheese and bake for 5-8 mins until melted.
Serve hot, garnished with lettuce leaves and tomato wedges.