An open-faced turkey sandwich broiled in a ramekin. First featured as the Cedric Adams sandwich at the late, great Charlie's Cafe Exceptionale and then as the George Mikan sandwich in the equally popular, but also long gone 620 Club, both in Minneapolis, MN.
Charlie's Cafe Exceptionale and the 620 Club had the same chef (at different times), Harry Walkowich.
1) Toast one slice of bread (I use Pepperidge Farm 15 Grain). Cut diagonally and place in a ramekin.
2) Melt butter in a medium size saucepan over moderate heat. Stir in flour with scant amounts of salt and pepper. Stir with wisk till flour is blended with butter, slowly adding half-and-half while continuing to stir until it's reached your desired viscosity. Stir in white wine and separately sauteed mushrooms.
3) Place slices of turkey atop toast. Pour thickened sauce over turkey, then spinkle liberally with shredded cheeses. Add paprika for color and a little zip.
4) Place under the broiler for about 3 minutes. Use broiler's low setting and remove when tops are brown.
Resist the temptation to use a fat-free half-and-half (an oxymoron) or fat-free/low-fat cheese. Although doing so would be healthful, the result will bear no gustatory resemblance to the real mccoy.
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|Serving Size: 1 Serving (1990g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2234 (75%)|
|Amt Per Serving||% DV|
|Total Fat 248.2g||331 %|
|Saturated Fat 153.4g||767 %|
|Monounsaturated Fat 70.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 789.6mg||243 %|
|Sodium 1619.2mg||56 %|
|Potassium 2809.4mg||74 %|
|Total Carbohydrate 113.4g||33 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 109.2g|
|Protein 79.7g||114 %|
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Calories per serving: 2960
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