Open Face Turkey Sandwich with Brie Sauce
|Minced shallot/Onion||2 Teaspoon|
|All purpose flour||1 1⁄2 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs) (Or Non Fat)|
|Brie cheese||1 Ounce, cut into cubes, rind removed|
|Dijon-style mustard||1 Tablespoon, divided|
|Ground nutmeg||1 Dash|
|Italian bread slice||2 Ounce, toasted (Two 1 Ounce Each)|
|Sliced baked ham||1 Ounce|
|Roast turkey breast slices||2 Ounce|
|Asparagus spears||1⁄2 Cup (8 tbs), blanched and sliced (2-inch pieces)|
|Grated parmesan cheese||1 Teaspoon|
Preheat oven to 350° F.
In small saucepan melt margarine; add shallot (or onion) and saute over medium heat until translucent, about 2 1/2 minutes.
Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Continuing to stir, gradually add milk; cook, stirring, until mixture thickens, 1 to 2 minutes.
Add Brie cheese, 1 teaspoon mustard, and the nutmeg and cook over low heat, stirring constantly, until mixture thickens, about 5 minutes.
Onto each slice of bread spread 1 teaspoon of the remaining mustard; top each with 1/2 ounce ham, 1 ounce turkey, and half of the asparagus.
Spray 8 x 8 x 2-inch baking dish with nonstick cooking spray; stir sauce again and pour evenly over sandwiches.
Sprinkle each portion with 1/2 teaspoon Parmesan cheese and bake until lightly browned, about 10 minutes.