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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From the Camberley Brown Hotel, Louisville, Kentucky. Ingredients:
1/2 cup butter |
1/2 cup flour |
4 cups milk |
6 tablespoons fresh grated parmesan cheese |
1 egg, beaten and at room temperature |
1 ounce whipping cream, whipped (optional) |
salt, to taste |
pepper, to taste |
12 slices white bread, toasted |
2 1/2-3 lbs thinly sliced roast turkey |
fresh grated parmesan cheese |
12 slices bacon, cooked crisp and drained |
Directions:
1. To make the sauce: In a saucepan, melt the butter over medium heat.
2. Whisk in the flour to make a thick roux.
3. While whisking constantly, gradually add the milk; cook slowly, whisking frequently, for 5-10 minutes to remove any taste of raw flour.
4. Whisk in parmesan cheese; let the mixture cool slightly.
5. Add in the egg; place saucepan back on burner; stir until sauce is thickened (do not let sauce boil or it will curdle).
6. Remove from heat; fold in whipped cream if desired; set aside and keep warm.
7. To make sandwiches: Preheat broiler.
8. For each sandwich: place 2 slices of toast on a flameproof plate.
9. Cover with a liberal amount of turkey.
10. Pour a generous amount of sauce over the turkey and toast.
11. Sprinkle with additional grated parmesan cheese.
12. Place the dish under the broiler until the sauce is speckled brown and bubbly.
13. Remove from oven; cross two pieces of bacon over the top and serve immediately.
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