Open-Face Turkey Mornay
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 tablespoons butter
- 1 (1 5/8 ounce) package alfredo sauce mix
- 1 3⁄4 cups swiss cheese, shredded
- 4 English muffins, split
- 2 1⁄2 cups cooked turkey, sliced
- 4 slices Canadian bacon
- 1 large tomatoes, sliced
directions
- Heat oven to 350 degrees.
- Line a rimmed baking sheet with foil; set aside.
- For Mornay sauce, combine broth and butter over medium heat in medium-size saucepan.
- Whisk in Alfredo sauce mix.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium; simmer for 2 minutes.
- Add 1 1/4 cups of the Swiss cheese, stirring for about 8 minutes or until melted.
- Remove from heat and set aside.
- Place split English muffins on prepared baking sheet.
- Divide turkey among muffin bottoms.
- Stack with Canadian bacon and tomato slices.
- Top with about 1 cup of the Mornay sauce; reserve remaining sauce for another use.
- Sprinkle with remaining 1/2 cup Swiss cheese.
- Bake tops and bottoms at 350 degrees for 30 minutes or until stacked bottoms are heated through, cheese is bubbly and tops are toasted.
- Place muffin tops on sandwiches and serve.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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