Categories: Sandwiches
Ingredients
- 5 slices bacon
- 1 small onion, chopped
- 2 tbsp all-purpose flour
- 1 1/4 cups milk
- 1 1/4 cups chicken broth
- 1 1/4 cups grated muenster or monterey Jack
- Kosher salt and black pepper
- 4 thick slices white bread, toasted
- Dijon, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced roast turkey
- 1/4 cup chopped fresh parsley
Directions
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Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour our all but about 1 tbsp fat from the skillet.
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Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minutes. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from heat and stir in 1 cup cheese. Season with salt and pepper.
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Arrange the bread on a baking. Spread each slice with Dijon, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
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Crumble the bacon over the sandwiches. Sprinkle with the parsley.