Hot turkey sandwiches

Yield: 6 servings

Measure Ingredient
1 medium Onion Thinly Sliced
2 tablespoons Oleo
3 tablespoons Flour
⅛ teaspoon Red Pepper
½ teaspoon Chicken Bouillon Granules
½ cup Water
½ cup Skim Milk
½ \N (2 Oz.) Cup Shredded
\N \N Monterey Jack Cheese
6 \N (1/2 in. Thick) Slices
\N \N Italian Bread Toasted
12 \N (1/2 Oz.) Slices Turkey
\N \N Breast
12 \N Thin Slices Tomato
\N \N Freshly Ground Black
\N \N Pepper

Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap& Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once. Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring Well. Microwave Uncovered At High 2½ To 3 ½ Min. OR Until Mixture Is Thickened, Stirring Every Min.

Add Cheese To The Mixture, Stirring Until Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A 12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2 Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over Tomatoes. Microwave, Uncovered, At High 2 ½ To 3 ½ Min. OR Until Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm.(Fat 8⅒.

Chol. 28)

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