Dive! Brick Oven Mushroom and Turkey Cheese Sub by Todd Wilbur

• 8 mushrooms, sliced
• 2 tablespoons butter
• salt
• pepper
• 12 ounces deli turkey, sliced
• 2 French baguettes
• 4 ounces swiss cheese, sliced
• white cheddar cheese, sauce
• 12 cup heavy cream
• 2 ounces white cheddar cheese, grated
• 1 tablespoon butter

1. To make the white cheddar sauce:.
2. Combine all the ingredients into a small saucepan over medium heat.
3. Bring the mixture to a boil, reduce heat and simmer for 10 minutes.
4. For sandwich:.
5. Preheat oven to 450.
6. Saute mushrooms in the butter.
7. Season with salt and pepper.
8. Heat turkey breast in microwave until warm.
9. Split the baguette without cutting all the way through.
10. Hinge the bread open and spread some of the cheese sauce on the faces of the bread.
11. Load the turkey into the baguette, salt and pepper it.
12. Pour the remaining cheese sauce over the turkey.
13. Spread mushrooms over cheese.
14. Bake the sandwich for 4 minutes.
15. Put the swiss cheese on top and bake 2 minutes more, or until cheese is melted.

mushrooms, butter, salt, pepper, deli turkey, baguettes, swiss cheese, white cheddar cheese, heavy cream, cheddar cheese, butter

Taken from www.food.com/recipe/dive-brick-oven-mushroom-and-turkey-cheese-sub-by-todd-wilbur-304411 (may not work)