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)