SLOW-COOKER OPEN-FACE TURKEY PARMIGIANA SANDWICHES

Slow-Cooker Open-Face Turkey Parmigiana Sandwiches image

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

Provided by Betty Crocker Kitchens

Categories Entree

Yield 14

Number Of Ingredients 5

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:

Place turkey in 3 1/2- to 4-quart slow cooker. Top with tomato paste and tomato sauce.
Cover and cook on low heat setting 8 to 10 hours.
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.
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.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 100 mg, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 630 mg