Turkey Open Face Sandwich
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Betty Miles, Secretary to Mr. Bayer.
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Betty Miles, Secretary to Mr. Bayer.
- Carbohydrate 168.584000002293 g
- Cholesterol 227.126280380072 mg
- Fat 17.2035563381484 g
- Fiber 9.12000036239624 g
- Protein 110.652294213383 g
- Saturated Fat 5.79844563719595 g
- Serving Size 1 1 Serving (880g)
- Sodium 2092.13599427029 mg
- Sugar 159.463999639896 g
- Trans Fat 2.49891310444173 g
- Calories 1286 calories
Step-by-step
- Arrange toasted French bread in a baking dish.
- Top each slice with one slice tomato and 1 1/4 oz. turkey.
- Combine Bar-Scheeze and milk in the top of a double boiler; heat.
- Ladle 1 oz. cheese sauce over each turkey stack.
- Sprinkle with Baco-Bits.
- Bake at 350 degrees for 15 min. until hot.
- Serve immediately, 2 stacks per portion.
A Taste of Nostalgia: My Mother's Turkey Open Face Sandwich
This recipe isn't just a sandwich; it's a journey back in time. It’s a recipe ripped straight from a vintage cookbook, a relic from a bygone era when handwritten notes and personal touches imbued every dish with a unique story. I discovered this gem, "Turkey Open Face Sandwich," nestled within the yellowed pages of my late mother's cookbook, "Favorite Recipes of the Aetna Girls," dated August 1975. The inscription, a testament to its origins, reads: "This recipe submitted by Betty Miles, Secretary to Mr. Bayer." It evokes a sense of community, of shared culinary experiences, and the simple elegance of a recipe passed down through generations.
The recipe itself is remarkably straightforward, a testament to the simplicity of classic comfort food. It features the familiar warmth of toasted French bread, the juicy tang of ripe tomatoes, the savory richness of sliced turkey, and a creamy, cheesy topping that elevates the dish to pure deliciousness. The inclusion of Baco-Bits adds a touch of nostalgic crunch, a reminder of simpler times and familiar flavors. This isn’t some gourmet, multi-course meal; it’s a humble, satisfying sandwich that speaks volumes about the love and care put into its creation.
Beyond the ingredients, the recipe holds a sentimental value that transcends its culinary merit. It’s a tangible link to my mother, a connection to her past, and a window into a different time. It is a reminder of the women who came before me, sharing their culinary creations and their stories through these simple pages. The handwritten notes, the faded ink, the carefully measured ingredients – they all contribute to the rich tapestry of memories woven into this humble sandwich. It isn’t just about the taste; it's about the history, the connection, the love.
More than just a recipe, this is a legacy. It’s a reminder to cherish the simple pleasures, to savor the moments, and to appreciate the traditions that connect us across generations. This Turkey Open Face Sandwich isn't merely a meal; it's a heartwarming testament to the enduring power of family recipes and the delicious memories they hold.
Ingredients:
- 1/4 cup milk
- 10 slices French bread, toasted
- 10 slices tomato
- 3/4 lb. cooked and sliced turkey
- 1 cup Bar-Scheeze (or substitute)
- Baco-Bits (or substitute)
I encourage you to try this recipe. But remember, the true heart of this recipe lies not in its meticulous execution, but in the story it tells. Let it transport you back in time, allowing you to share in the legacy of a simple, yet extraordinary, sandwich.
