Wednesday, October 22, 2014

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Open Face Thanksgiving Turkey Sandwich with Bacon and Cheddar Cheese

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Rochester: Open Face Thanksgiving Turkey Sandwich with Bacon and Cheddar Cheese
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SERVES:
4

INGREDIENTS:

8 slices bacon, cooked til crisp

4 large slices country style sandwich bread

sliced roast turkey breast as needed

approx. 1 - 1 1/2 cups mashed sweet potatoes
approx. 1/2 cup cranberry sauce

approx. 6 - 8 ounces thinly sliced cheddar cheese

black pepper to taste

PROCEDURE:

Count on two slices of bacon per sandwich......and, while you're crisping that up in a pan on the stove, take a minute to thinly slice the cheddar cheese and thinly slice the turkey breast meat.

Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels.

At that point, turn the oven to the broiler setting and make sure there is a rack right underneath the broiler.

It's a good idea to heat the potatoes up a bit in the microwave and then place the sliced bread on a baking tray and top each one with a thin layer of the sweet potatoes and a thin layer of the cranberry sauce.

Top each one with the thinly sliced turkey, top that with the crispy bacon....and top that with the cheddar cheese and place the tray underneath the hot broiler.

Keep your eye on that and move the tray around a little bit if one spot seems hotter that another and, once the cheese is nicely melted and it's hot all the way through, it's time to eat.

Depending on the size of the bread you can even cut each sandwich in half before serving.

HINTS:

Serve with more cranberry sauce on the side.

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