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Open Faced Turkey Sandwiches Recipe
|Sliced fresh mushrooms||1 1⁄3 Cup (21.33 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), cubed|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|White bread slice||8 , toasted|
|Sliced cooked turkey||8|
|Bacon strips||8 , cooked and crumbled|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2285 Calories from Fat 1135
% Daily Value*
Total Fat 126 g194.2%
Saturated Fat 70.3 g351.5%
Trans Fat 0 g
Cholesterol 684.8 mg
Sodium 7588.5 mg316.2%
Total Carbohydrates 144 g48%
Dietary Fiber 8.6 g34.2%
Sugars 17 g
Protein 128 g256.9%
Vitamin A 81.8% Vitamin C 38.6%
Calcium 100.8% Iron 19.7%
*Based on a 2000 Calorie diet
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.