This is a Sponsored post written by me on behalf of Natures Pride Bread. All opinions are 100% mine.
The day after Thanksgiving means leftovers galore. And in my house, that means leftover turkey sandwiches. My family can’t get enough of them. So today, I tried out a new recipe for the sandwiches I’ll be making this Friday.
This is a Béchamel slathered, fresh tomato, fresh basil and mozzarella sandwich. I purposely left out the meat. Friday, of course, we’ll be adding leftover shredded turkey to these sandwiches. But they are equally delicious without any meat at all.
After making the sandwich, I dipped it into an egg mixture and then pan-fried it. seriously, this has got to be the best grilled cheese ever, and it’s so simple!
No I know what your thinking, Béchamel? Sounds hard, or I tried it before and it’s a pain. But let’s not call it Béchamel, just call it milk gravy, less intimidating that way.
Now first, add a couple of pats of butter to a skillet, melt over medium low heat and add about 3 tablespoons of flour. Grate in a little nutmeg and add salt and pepper. Just cook this mixture until creamy and bubbly, whisking well, for about 2 – 3 minutes. Next add about 1 cup milk and turn the heat all the way up. Whisk well and then you have gravy. If you now have lumps for some reason, just pour it into a blender and blend on high until smooth. Problem fixed. If it’s too thin, simmer until it’s thicker, if it’s too thick, add a little more milk.
For this recipe, I used Nature’s Pride Bread. It’s 100% natural and contains no artificial preservatives, colors or flavors. Be sure to also “Like” Nature’s Pride on Facebook for a chance to win FREE bread for a month in their Bread for No Bread contest (a new winner is selected every Monday).
For Béchamel sauce:
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon grated nutmeg
1/4 teaspoon salt
1 cup milk
For each sandwich:
2 slices bread
4 thin slices of tomato
4 large basil leaves
1 slice mozzarella
shredded leftover turkey (optional)
For the sandwich coating:
2 tablespoons milk
2 tablespoons flour
1 teaspoon salt
Preheat a skillet over medium heat. Melt butter and whisk in flour. Add nutmeg and salt. Whisk well and cook over medium-low heat for 2 - 3 minutes. Add milk and whisk well. Turn heat to high while continually whisking. When sauce comes together, turn heat to a simmer.
Preheat another skillet with 2 - 3 tablespoons vegetable oil. Add all ingredients for the sandwich coating to a large shallow dish. Whisk until well combined.
Assemble sandwiches using the Béchamel sauce like mayonnaise, spreading it on the bread. Then add turkey if using, tomatoes, mozzarella and basil. Dip sandwich in egg mixture and fry in skillet until golden brown on each side.
Recipe from Paula at Bell'alimento