Open Faced Turkey Sandwiches
|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|
|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.