Turkey Mushroom Sandwich Bowls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches. Ingredients:
4 french rolls |
1/4 cup butter, melted |
1-1/2 cups sliced fresh mushrooms |
1 medium onion, thinly sliced |
2 tablespoons canola oil |
1/2 cup dry vermouth or chicken broth |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/4 cups heavy whipping cream |
4 cups cubed cooked turkey |
minced fresh chives |
Directions:
1. Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
3. Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through.
4. Spoon into hollowed rolls; garnish with chives. Replace tops. Yield: 4 servings.
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