This twist on a classic sandwich swaps the sweet, barbecue-style sauce for a white sauce enriched with nutty Swiss cheese.
1 tablespoon canola oil
12 ounces ground turkey breast
2 cups thinly sliced kale
1 cup chopped onion
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
4 ounces presliced mushrooms
1 1/2 cups 2% reduced-fat milk
1 1/2 tablespoons all-purpose flour
3 ounces Swiss cheese, shredded (about 3/4 cup)
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
4 whole-wheat hamburger buns
Est. added sugars 4g
How to Make It
Heat oil in a large nonstick skillet over medium-high. Add turkey; cook 6 minutes or until browned, stirring to crumble. Add kale, onion, thyme, garlic powder, and mushrooms; cook 6 minutes, stirring occasionally.
Whisk together milk and flour. Add milk mixture to pan; bring to a boil. Reduce heat to medium-low, and simmer 5 minutes or until thickened. Remove pan from heat; stir in cheese, pepper, and salt. Spoon about 3/4 cup turkey mixture onto each bun.
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Not something I would serve to guests (daughter said it looked like barf) but it was very tasty. Had to sub spinach for the kale as kale is a no-go in my family. I also chopped up the mushrooms bit. Very easy for a busy weeknight dinner. Would make again.
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