This luscious sandwich brings new life to leftover turkey with a homemade cheese sauce and sweet pimentos.
2 tbsp butter
2 tbsp flour
1 1/2 cups reduced-fat milk
1 cup grated Gruyère cheese
4 slices thick-cut white bread
1 lb sliced, roasted turkey
1 (4 oz) jar sliced pimiento
1/2 cup grated Parmesan
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.
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.
Broil 2–3 min., until bubbly and golden brown.
Sunday prep steps:
Arrange bread on foil-lined baking sheet in single layer.
Divide turkey between slices of bread. Drain pimientos.
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:
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.
No Gruyère? Try another melty cheese, like mozzarella, Pepper Jack, or white Cheddar.