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 the creamy sauce. —Carol Hull, Hermiston, Oregon
Ingredients
- 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
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