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Servings: Makes 4 open-faced sandwiches
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| 1/4 |
cup butter |
| 1/3 |
cup flour |
| 2 3/4 |
cups low-fat (1%) milk |
| 1 |
cup freshly shredded Parmesan cheese |
| 1/2 |
teaspoon salt |
| 1/8 |
teaspoon pepper |
| 4 |
Nature’s Own Honey Wheat English Muffins, split, toasted |
| 3/4 |
pound thinly sliced roast turkey breast |
| 8 |
slices bacon, cooked crisp |
| 1 |
jar (2 ounces) diced pimento, drained |
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Chopped fresh parsley or chives (optional) |
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nutritional information |
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Melt butter in medium saucepan over medium heat. Whisk in flour; cook 2 minutes, whisking constantly. Gradually whisk in milk; cook until sauce comes to a simmer and thickens, whisking frequently. Remove from heat; add 3/4 cup of the cheese and stir until melted (sauce will be thick). Season with salt and pepper.
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Place toasted English muffin halves, split sides up, in single layer in greased 13 x 9-inch broilerproof baking dish or pan. Top evenly with turkey. Spoon sauce over turkey, letting excess flow over sides into dish (there is generous amount of sauce). Sprinkle remaining 1/4 cup cheese over tops of sandwiches. Broil 3 to 4 minutes or until sauce bubbles and begins to brown.
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To serve, place 2 English muffin halves on each serving plate, spooning extra sauce around edges. Top with pimento and parsley, if desired. Arrange 2 bacon slices crisscrossed over each sandwich.
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Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
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Not all glass or ceramic baking dishes are broilerproof. Check manufacturer’s usage instructions before placing under broiler.
Sandwiches may also be assembled in 4 individual broilerproof dishes. Place dishes on baking sheet and broil as directed.
Timesaving Tip: Bring sauce to a simmer faster by heating milk in microwave until warm before adding to saucepan. |
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