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Open-Faced Turkey Sandwich on a plate
Andrew Fowler

Open-Faced Turkey Sandwich

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 thick slices Texas toast bread
  • 8 oz leftover roast turkey skin removed and thinly sliced
  • 2 tbsp low-sodium turkey broth
  • 4 slices bacon
  • 1 medium tomato cut into 4 thick slices
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 3/4 cup whole milk
  • 1 oz white cheddar finely grated
  • 2 tbsp finely grated Parmesan
  • 1/8 tsp fine salt
  • 1/8 tsp black pepper

Method
 

  1. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp and drain. Pour off excess fat, add turkey and broth, cover and warm gently for 5 to 8 minutes until turkey reaches 165°F.
  2. Meanwhile, melt butter in a small saucepan, whisk in flour for 1 minute and gradually whisk in milk. Simmer for 2 minutes until smooth, then remove from heat and stir in cheddar, Parmesan, salt and pepper.
  3. Heat the broiler. Toast bread on both sides on a broiler-safe sheet for 1 to 2 minutes total, then arrange warmed turkey over each slice.
  4. Add tomato slices, spoon cheese sauce over the turkey and lay 2 bacon slices across each open sandwich. Broil 6 inches from the heat for 2 to 3 minutes until sauce bubbles and browns in small patches.
  5. Rest for 1 minute, lift with a broad spatula and serve one open-faced sandwich per person with a knife and fork.