Open-Faced Turkey Sandwich
It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up that creamy sauce. —Carol Hull, Hermiston, Oregon
Total TimePrep/Total Time: 30 min.
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup evaporated milk
- 4 ounces cream cheese, cubed
- 1 cup frozen peas
- 2 cups chopped cooked turkey (about 10 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices Texas toast or other thick-sliced bread, toasted
- Chopped tomato and minced fresh parsley, optional
- In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
- Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Test Kitchen tips
Health Tip: A simple switch to reduced-fat cream cheese will cut saturated fat by about 25%. Be careful to not boil after it’s been added; just heat through.