Hot and Creamy Turkey Sandwiches

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m
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  • 1/4 pound white mushrooms, thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, heated
  • 1 cup chicken broth, heated
  • 1/4 cup grated sharp cheddar
  • 1/4 cup grated Parmesan
  • 1 teaspoon minced fresh sage
  • 1 teaspoon minced fresh thyme
  • 8 slices toasted country bread
  • 8 ounces thinly sliced turkey
  • 6 slices crumbled cooked bacon slices
  • Chopped fresh chives, for garnish


Step 1

Cook the mushrooms in a large skillet in the butter over moderately low heat, stirring until most of the liquid the mushrooms give off is evaporated. Add the flour and cook, stirring, for 3 minutes. Add the liquids in a stream, whisking and bring the mixture to a boil. Simmer for 3 minutes and stir in the 2 cheeses, the herbs, and salt and pepper, to taste.

Step 2

Preheat the broiler.

Step 3

Arrange the bread slices in one layer on a sheet pan. Divide the turkey slices evenly on top and spoon some of the sauce over each toast. Broil the slices for 2 to 3 minutes or until golden and top each toast with some of the bacon and some of the chives.

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