Kick up your turkey sandwich up a notch with rustic bread and broiler.
Course Main Dish, Snack
Cuisine English
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 4servings
Ingredients
5tbsp.unsalted butter
1cupmushroomstrimmed and sliced thin
1mediumshallotminced
½tsp.salt
¼cupall purpose flour
2cupswhole milk
2cupssharp cheddar cheeseshredded
2tsp.Dijon mustard
2tsp.Worcestershire sauce
½tsp.pepper
4slicesrustic white bread3/4-inch-thick slices
8slices roast turkeysliced thin
8 slicesham slices thin
2largetomatoescored, cut into 8 (1/4-inch-thick) slices, and patted dry
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Instructions
Melt 1 tablespoon butter in large saucepan over medium-high heat. Add mushrooms, shallot, and salt and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer to bowl.
Melt remaining 4 tablespoons butter in now-empty saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to simmer. Reduce heat to low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Off heat, stir in 1/2 cup cheddar, mustard, Worcestershire, and pepper; set aside.
Adjust oven rack 5 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Arrange bread slices on prepared baking sheet and broil until toasted, 1 to 2 minutes per side.
Divide mushroom mixture among toasted bread slices. Arrange 2 slices turkey, 2 slices ham, and 2 slices tomato over mushrooms on each slice of toast. Spoon 1/2 cup cheese sauce evenly over each sandwich and sprinkle with remaining 1 1/2 cups cheddar. Broil until cheddar is browned, 3 to 5 minutes. Let cool for 5 minutes. Serve.