Open Faced Turkey Sandwiches Recipe
Ingredients
| Mushrooms | 1/3 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Butter | 1/3 Cup (16 tbs), cubed | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| White bread slice | 8 , toasted | |
| Cooked turkey slice | 8 | |
| 8 bacon strips, cooked and crumbled | ||
| Tomato Slices | 8 | |
| Parmesan cheese | 1/4 Cup (16 tbs), shredded | |
Directions
In a large skillet, saute mushrooms, onion and celery in butter until tender.
Stir in flour until blended; gradually add chicken broth and milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Stir in the Swiss cheese, nutmeg and pepper until the 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 inch from the heat for 3-4 minutes or until cheese is melted.
Stir in flour until blended; gradually add chicken broth and milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir a small amount of hot filling into the egg; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Stir in the Swiss cheese, nutmeg and pepper until the 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 inch from the heat for 3-4 minutes or until cheese is melted.
Chef
