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Turkey Sandwich

 Turkey Sandwich
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Turkey Sandwich (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer