Slow-Cooker Open-Face Turkey Parmigiana Sandwiches
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Updated Dec 16, 2009
Transform five simple ingredients into an Italian-style turkey sandwich filling.
Slow-Cooker Open-Face Turkey Parmigiana Sandwiches
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- Prep Time 5 min
- Total 0 min
- Servings 14
- Ingredients 5
Ingredients
- 4 turkey thighs (about 3 1/2 pounds), skin removed
- 1 can (6 ounces) Italian-style tomato paste
- 1 can (15 ounces) Italian-style tomato sauce
- 14 slices frozen Parmesan-flavor Texas toast from two 11.25-ounce packages
- 2 cups shredded Italian-style cheese blend (8 ounces)
Instructions
-
Step1Place turkey in 3 1/2- to 4-quart slow cooker. Top with tomato paste and tomato sauce.
-
Step2Cover and cook on low heat setting 8 to 10 hours.
-
Step3Remove turkey from cooker; place on cutting board. Remove bones using 2 forks; discard. Pull turkey into large chunks; gently stir into sauce in cooker.
-
Step4Set oven control to broil. Place Texas toast on broiler pan rack. Broil with tops 4 to 6 inches from heat 1 1/2 minutes on each side or until golden brown. To serve, spoon about 1/2 cup turkey mixture over each toast slice and top with about 2 tablespoons cheese.
Nutrition
300
Calories
12g
Total Fat
30g
Protein
18g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 5g
- Cholesterol
- 100mg
- Sodium
- 630mg
- Total Carbohydrate
- 18g
- Dietary Fiber
- 2g
- Protein
- 30g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
1 Starch; 4 Lean Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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