Recipe courtesy of Sara Moulton

Hot and Creamy Turkey Sandwiches

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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1/4 pound white mushrooms, thinly sliced

4 tablespoons butter

3 tablespoons all-purpose flour

1 cup whole milk, heated

1 cup chicken broth, heated

1/4 cup grated sharp cheddar

1/4 cup grated Parmesan

1 teaspoon minced fresh sage

1 teaspoon minced fresh thyme

8 slices toasted country bread

8 ounces thinly sliced turkey

6 slices crumbled cooked bacon slices

Chopped fresh chives, for garnish


  1. Cook the mushrooms in a large skillet in the butter over moderately low heat, stirring until most of the liquid the mushrooms give off is evaporated. Add the flour and cook, stirring, for 3 minutes. Add the liquids in a stream, whisking and bring the mixture to a boil. Simmer for 3 minutes and stir in the 2 cheeses, the herbs, and salt and pepper, to taste.
  2. Preheat the broiler.
  3. Arrange the bread slices in one layer on a sheet pan. Divide the turkey slices evenly on top and spoon some of the sauce over each toast. Broil the slices for 2 to 3 minutes or until golden and top each toast with some of the bacon and some of the chives.

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