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Open-Faced Turkey Sandwiches Recipe

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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

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Open-Faced Turkey Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

25 5 30

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.

Nutritional 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.

Originally published as Open-Faced Turkey Sandwiches in Taste of Home June/July 2008, p27

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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