Turkey Sandwich Recipe

4 1 2
Turkey Sandwich Recipe
Turkey Sandwich Recipe photo by Taste of Home
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Turkey Sandwich Recipe

Read Reviews
4 1 2
Publisher Photo
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
Recommended: Panini Recipes
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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, 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 the 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. Top each piece 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.
Originally published as Open-Faced Turkey Sandwiches in Taste of Home June/July 2008, p27

Nutritional Facts

1 each: 378 calories, 19g fat (9g saturated fat), 121mg cholesterol, 689mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 32g protein.

  • 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, 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
  1. In a large skillet, saute the mushrooms, onion and celery in butter until tender. Stir in the flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. 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.
  3. Place toast on a baking sheet. Top each piece 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.
Originally published as Open-Faced Turkey Sandwiches in Taste of Home June/July 2008, p27

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katlaydee3 User ID: 3741999 229853
Reviewed Jul. 20, 2015

"This made a nice, light dinner served with pasta salad on the side. I followed the recipe exactly except for leaving out the mushrooms because I don't like them."

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