Open-Face Turkey Mornay
- 1 (14 ounce) can reduced-sodium chicken broth
- 2 tablespoons butter
- 1 (1 5/8 ounce) package alfredo sauce mix
- 1 3/4 cups swiss cheese, finely shredded
- 2 1/2 cups turkey, sliced
- 4 English muffins, split
- 8 slices Canadian bacon
- 1 tomatoes, sliced
- 1 (15 ounce) can asparagus spears, drained and rinsed
- 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.
chicken broth, butter, alfredo sauce mix, swiss cheese, turkey, muffins, bacon, tomatoes
Taken from www.food.com/recipe/open-face-turkey-mornay-416825 (may not work)