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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sometimes I use baked squares of thawed puff pastry instead of toast. The puff pastry bakes up flaky and crispy. Phyl Broich-Wessling, Garner, Iowa Ingredients:
1-1/3 cups sliced fresh mushrooms |
1/2 cup chopped onion |
1/2 cup finely chopped celery |
1/3 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 cups chicken broth |
1/2 cup milk |
1 egg, lightly beaten |
1/2 cup shredded swiss cheese |
1/4 teaspoon ground nutmeg |
1/8 teaspoon white pepper |
8 slices white bread, toasted |
8 slices cooked turkey |
8 bacon strips, cooked and crumbled |
8 slices tomato |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large skillet, saute the mushrooms, onion and celery in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Stir in the Swiss cheese, nutmeg and pepper until cheese is melted. Remove from the heat.
3. Place toast on a baking sheet. Layer with turkey, cheese sauce, bacon, tomato and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Yield: 8 servings.
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