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Open Faced Turkey Sandwiches

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  Sliced fresh mushrooms 1 1⁄3 Cup (21.33 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Butter 1⁄3 Cup (5.33 tbs), cubed
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  White bread slice 8 , toasted
  Sliced cooked turkey 8
  Bacon strips 8 , cooked and crumbled
  Tomato slices 8
  Shredded parmesan cheese 1⁄4 Cup (4 tbs)

In a large skillet, saute mushrooms, onion and celery in butter until tender.
Stir in flour until blended; gradually add chicken broth and milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Stir in the Swiss cheese, nutmeg and pepper until the cheese is melted.
Remove from the heat.
Place toast on a baking sheet.
Top each piece with turkey, cheese sauce, bacon, tomato and Parmesan cheese.
Broil 3-4 inch from the heat for 3-4 minutes or until cheese is melted.

Recipe Summary

Difficulty Level: 
Side Dish

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