Ingredients
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2 tbsp butter
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2 tbsp flour
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1 1/2 cups reduced-fat milk
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1 cup grated Gruyère cheese
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4 slices thick-cut white bread
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1 lb sliced, roasted turkey
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1 (4 oz) jar sliced pimientos
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1/2 cup grated Parmesan
Steps
1
Preheat the broiler to high. In a medium saucepot over medium heat, melt the butter. Whisk in the flour and cook for 2 min., stirring often. Slowly whisk in the milk and heat to a simmer, continuing to whisk. Cook 2–3 min., until liquid has thickened, stirring often. Remove from heat and stir in the Gruyère cheese.
2
Arrange the bread on a foil-lined baking sheet in a single layer. Divide turkey between slices of bread. Pour cheese sauce over turkey. Drain the pimientos and divide between the sandwiches. Top with the Parmesan cheese.
3
Broil 2–3 min., until bubbly and golden brown.
Sunday prep steps:
1
Arrange bread on foil-lined baking sheet in single layer.
2
Divide turkey between slices of bread. Drain pimientos.
3
In pot, melt butter on medium. Whisk in flour and cook 2 min. Whisk in milk. Simmer 2 min. Remove from heat and stir in Gruyère cheese.
10 min. before ready to serve:
1
Preheat broiler to high. Remove plastic wrap from baking sheet. Spread cheese sauce over turkey. Top with pimientos and Parmesan cheese. Broil 3 min., until bubbly and golden brown.
Tips
No Gruyère? Try another melty cheese, like mozzarella, Pepper Jack, or white Cheddar.
