Open-Faced Turkey Sandwiches Recipe
Sometimes I use baked squares of thawed puff pastry instead of toast. The puff pastry bakes up flaky and crispy. Phyl Broich-Wessling, Garner, Iowa
This recipe is:
Quick
8 Servings
Prep/Total Time: 30 min.
Ingredients
1-1/3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup finely chopped celery
1/3 cup butter, cubed
1/4 cup all-purpose flour
1-1/2 cups chicken broth
1/2 cup milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
8 slices white bread, toasted
8 slices cooked turkey
8 bacon strips, cooked and crumbled
8 slices tomato
1/4 cup shredded Parmesan cheese
Directions
In a large skillet, saute the mushrooms, onion and celery in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in the Swiss cheese, nutmeg and pepper until cheese is melted. Remove from the heat.
Place toast on a baking sheet. Layer with turkey, cheese sauce, bacon, tomato and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 sandwich equals 378 calories, 19 g fat (9 g saturated fat), 121 mg cholesterol, 689 mg sodium, 19 g carbohydrate, 1 g fiber, 32 g protein.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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