Slow-Cooker Open-Face Turkey Parmigiana Sandwiches

Slow-Cooker Open-Face Turkey Parmigiana Sandwiches

Transform five simple ingredients into an Italian-style turkey sandwich filling.

Prep Time

05

Minutes

Total Time

00

Minutes

Makes

14

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.
Makes 14 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Skip the Texas toast and serve the turkey over cooked noodles.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 4 Lean Meat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.