Gluten-Free Spicy Turkey Havarti Melt
A bold open-faced sandwich combining thin-sliced turkey and melted havarti cheese on crispy pizza dough, topped with a tangy-spicy cranberry-jalapeno chutney spiked with ginger and lime. The spicy mayo adds heat and richness while the chutney brings bright acidity and bursts of fruit. Perfect for lunch or casual entertaining, this version the classic melt with homemade chutney and aromatic spices. Serve warm with extra chutney on the side.
Ingredients
- 13 ⅞ ounce refrigerated classic pizza dough
- 12 ounce turkey, thin slicedroasted chicken or ham1:1protein
different protein swap
- 8 ounce havarti cheese, slicedprovolone or gruyere1:1dairydairy-free
milder or nuttier flavor
- 1 tablespoon vegetable oil
- ½ cup sweet onion, diced
- 1 tablespoon ginger, minced
- 2 garlic clove, minced
- ½ cup brown sugar
- 12 ounce cranberries
- 1 jalapeno, diced
- ¼ cup water
- 1 tablespoon lime juice
- ¼ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper(optional)
Instructions
- 1
Preheat oven to 375F.
- 2
Roll out pizza dough into 15 by 10 inch rectangle on baking sheet.
- 3
Bake 10 minutes, then remove and let cool.
- 4
Heat vegetable oil in pot over medium heat.
- 5
Add onion, ginger, and garlic, saute until onion softens, about 5 minutes.
- 6
Add brown sugar, cranberries, jalapenos, and water, bring to boil.
- 7
Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes.
- 8
Stir in lime juice and let chutney cool completely.
- 9
Mix mayonnaise, chili powder, and cayenne pepper in small bowl.
- 10
Slice cooled pizza crust into 8 equal rectangles.
- 11
Spread spicy mayo on 4 rectangles and top with sliced havarti.
- 12
Top remaining 4 rectangles with equal portions of turkey.
- 13
Add 3 tablespoons chutney on each turkey rectangle.
- 14
Top each turkey rectangle with cheese-topped rectangle to form sandwich.
- 15
Return pan to oven at 375F and bake until cheese melts, 2 to 3 minutes.
- 16
Cut each sandwich in half and serve with remaining chutney.
Tips
Make the chutney up to 2 days ahead and refrigerate. Flavors deepen as it sits, so prepare in advance when possible.
For crispier pizza crust edges, bake the dough slightly longer on first pass before assembling, watching carefully to avoid over-browning.
Good to Know
Leftover chutney keeps refrigerated up to 4 days in airtight container. Assembled sandwiches best served immediately after melting cheese.
Make chutney up to 2 days ahead. Prepare spicy mayo 1 day ahead. Assemble and bake sandwiches just before serving.
Serve hot immediately after baking with extra chutney on the side. Pair with chips, pickles, or a light salad.
Common Mistakes
Do not over-bake initial pizza dough crust or final sandwiches will be tough and dry.
Do not skip cooling the chutney before assembly or cheese will slide off and mayo will break.
Do not use cold turkey slices or they will not heat through in the short 2-3 minute bake time.
Substitutions
Dairy-Free Swaps
milder or nuttier flavor
General Alternatives
different protein swap
FAQ
Can I make these sandwiches ahead and reheat?
Assemble just before baking for best texture and cheese melt. Reheating after assembly makes the crust soggy. Prepare chutney and mayo components ahead, then assemble and bake fresh.
What if I do not like spicy food?
Omit or reduce cayenne pepper to taste. The chutney itself is tangy-sweet with gentle heat from jalapeno. Adjust cayenne in mayo separately to control final heat level.
Can I freeze leftover chutney?
Yes, freeze chutney in ice cube trays or airtight container up to 3 months. Thaw in refrigerator before serving. Texture softens slightly upon thawing but flavor remains strong.