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Open-Faced Turkey Sandwiches Recipe
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.
Nutrition Facts
One serving: 1 sandwich
Calories: 378
Fat: 19 g
Saturated Fat: 9 g
Cholesterol: 121 mg
Sodium: 689 mg
Carbohydrate: 19 g
Fiber: 1 g
Protein: 32 g
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