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Turkey Mushroom Sandwich Bowls

My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches.—Angela Leinenbach, Mechanicsvlle, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 French rolls
  • 1/4 cup butter, melted
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, thinly sliced
  • 2 tablespoons canola oil
  • 1/2 cup dry vermouth or chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups heavy whipping cream
  • 4 cups cubed cooked turkey
  • Minced fresh chives

Directions

  • Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated.
  • Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through.
  • Spoon into hollowed rolls; garnish with chives. Replace tops.
Nutrition Facts
1 sandwich: 884 calories, 55g fat (27g saturated fat), 238mg cholesterol, 816mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 50g protein.

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