INGREDIENTS
Sliced Turkey Bread (enough for 4 sandwiches, be generous)
8 stripes of cooked Bacon
4 slices Tomato
4 slices White Bread
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmet
1/4 pound grated Sharp Cheddar Cheese
6 tablespoons Butter
4 tablespoons Flour
1 cup Whole Milk
1 cup Chicken Stock
1/2 teaspoon Kosher Salt
DIRECTIONS
- Fry bacon, drain and set aside.
- In a large saute' pan melt butter, stir in flour and cook until golden brown. Gradually stir in milk and chicken stock, cook until thick and smooth, stirring continually.
- Add in grated cheddar cheese, stir into sauce until all cheese has melted. Season with cayenne pepper, grated nutmeg and Kosher salt to taste.
- Toast bread slices.
- Place one slice of bread in to individual casserole dishes, add turkey slices, tomato slice, 2 pieces of bacon, 1 tablespoon of sautéed mushrooms.
- Cover each sandwich with cheese sauce.
- Place casserole dishes on sheet pan, broil until cheese sauce is bubbly and golden brown.