Slow Cooker Open-Face Turkey Parmigiana Sandwiches

 

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)

• 1 Place turkey in 3 1/2- to 4-quart slow cooker. Top with tomato paste and tomato sauce.
• 2 Cover and cook on low heat setting 8 to 10 hours.
• 3 Remove turkey from cooker; place on cutting board. Remove bones using 2 forks; discard. Pull turkey into large chunks; gently stir into sauce in cooker.
• 4 Set 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.