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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons all-purpose flour |
1/3 cup 2% low-fat milk |
2 (10 1/2-ounce) cans low-salt chicken broth |
1 tablespoon reduced-calorie stick margarine |
1/2 cup (2 ounces) preshredded fresh parmesan cheese, divided |
1 1/2 tablespoons sherry |
8 (3/4-ounce) slices wheat bread, toasted |
1 pound shaved oven-roasted fat-free deli turkey breast |
8 (1/4-inch-thick) slices tomato |
8 teaspoons crumbled real bacon bits |
freshly ground pepper |
Directions:
1. Preheat oven to 450°.
2. Place flour in a medium bowl. Gradually add milk and broth, stirring with a whisk until blended.
3. Melt margarine in a medium saucepan over medium heat; stir in chicken broth mixture. Cook 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add 1/4 cup cheese; cook 1 minute. (Cheese will not completely melt.) Remove from heat; stir in sherry.
4. Slice each toasted bread slice in half diagonally. Arrange 4 toast triangles on a baking sheet, overlapping triangles. Top each with 3 ounces turkey, about 3/4 cup cheese sauce, 2 tomato slices, 2 teaspoons bacon bits, and 1 tablespoon remaining cheese. Repeat procedure with remaining ingredients to make 4 sandwiches. Bake at 450° in the upper third of the oven for 8 minutes or until thoroughly heated. Sprinkle with pepper.
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