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Turkey Prosciutto and Mushroom Croque Monsieurs

Makes 1 1/2 dozen
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Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 3.5-ounce package prosciutto,
  • chopped
  • 1 8-ounce container sliced baby
  • portobello mushrooms
  • 1 large yellow onion thinly sliced
  • 1 tablespoon minced garlic
  • 1 teaspoon salt divided
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 4 ounces provolone cheese shredded
  • 1/4 teaspoon ground white pepper
  • 3 tablespoons butter melted
  • 1 12-ounce loaf French bread
  • 6 tablespoons Dijon mustard
  • 2 1/2 pounds thinly sliced smoked turkey
  • Garnish: paprika chopped fresh parsley

Method
 

  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add prosciutto; cook for 8 to 10 minutes, stirring frequently, until browned and crispy. Remove prosciutto from skillet, and set aside, reserving drippings in skillet. Return skillet to medium heat. Add remaining 1 tablespoon olive oil, mushrooms, onion, garlic, 1/2 teaspoon salt, and black pepper. Cook for 20 minutes, stirring occasionally, until lightly browned. Stir in prosciutto; set aside.
  2. In a medium saucepan, melt butter over medium heat. Add flour; cook for 2 minutes, whisking constantly. Gradually add milk, whisking until smooth. Cook for 5 minutes, whisking constantly. Remove from heat; add cheese, remaining 1/2 teaspoon salt, and white pepper, stirring until cheese is melted.
  3. Preheat oven to 400°. Line 2 rimmed baking sheets with aluminum foil. Brush foil with melted butter.
  4. Cut French bread into 18 (1/2-inch-thick) slices. Spread Dijon mustard onto bread slices. Top with turkey, mushroom mixture, and cheese sauce. Bake for 5 minutes.
  5. Broil for 3 to 5 minutes, or until topping is lightly browned. Garnish with paprika and chopped fresh parsley, if desired.