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Sliced tomato, crumbled bacon, and savory cheddar cheese sauce smother shredded turkey in this open-faced sandwich. You can also use leftover chicken in place of the turkey. Broiling the sandwiches browns and melts the Parmesan cheese that tops them.

Recipe by Cooking Light May 2003

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Recipe Summary

Yield:
6 servings (serving size: 2 open-faced sandwiches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • To prepare sauce, melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.

  • Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.

Nutrition Facts

440 calories; calories from fat 30%; fat 14.9g; saturated fat 6.2g; mono fat 4g; poly fat 1.6g; protein 34.6g; carbohydrates 44.3g; fiber 4.5g; cholesterol 79mg; iron 3.2mg; sodium 815mg; calcium 255mg.
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