Open Face Turkey Mornay Recipes

TURKEY MORNAY

Steps:

• In a large saucepan, combine the butter, flour, salt and pepper over medium heat until smooth and butter is melted. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add Swiss cheese; stir until melted., Place bread in a shallow baking pan; top with the turkey, asparagus and about 1/2 cup sauce on each sandwich. Sprinkle with Parmesan cheese. Broil 4-6 in. from the heat for 4-6 minutes or until browned and bubbly.

OPEN-FACE TURKEY MORNAY

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.

OPEN-FACE TURKEY PESTO SANDWICH

Steps:

• For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.
• Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.
• Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto.

OPEN-FACE TURKEY MORNAY

Steps:

• 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.

TURKEY MORNAY

Steps:

• Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
• Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
• Remove from heat and stir a small amount of the sauce into the egg yolks to heat and temper.
• Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
• Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
• Place sliced turkey or chicken on each split and toasted English muffin.
• Pour sauce over each one.
• Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch carefully while broiling so it doesn't burn! Enjoy!