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Slow-Cooker Open-Face Turkey Parmigiana Sandwiches

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Slow-Cooker Open-Face Turkey Parmigiana Sandwiches
  • Prep 5 min
  • Total 0 min
  • Servings 14
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Transform five simple ingredients into an Italian-style turkey sandwich filling.
Updated Dec 16, 2009

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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Skip the Texas toast and serve the turkey over cooked noodles.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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