Open-Faced Hot Turkey Sandwiches With Bacon and Gruyere

Open-Faced Hot Turkey Sandwiches With Bacon and Gruyere




1 stick butter (1/2 cup)

1/4 cup flour

1/2 teaspoon salt

Fresh-ground black pepper, to taste

1 1/2 cups whipping cream

1 cup milk

2 egg yolks

1/2 cup grated parmesan cheese

8 slices bread, toasted

16 slices turkey breast, about 11/2 pounds

2 tomatoes

1/4 cup shredded gruyere cheese

16 strips cooked bacon



Melt the butter in a saucepan over medium heat. Stir in the

flour; cook, stirring occasionally, 3 minutes until fragrant.

Season with salt and pepper. Add cream and milk; cook over medium

heat, stirring, 10 minutes or until thick.



Place yolks in a mixing bowl and beat lightly with whisk. Stir 3

tablespoons milk mixture, a tablespoon at a time, into the egg

yolks. Then stir egg mixture into remaining milk mixture in

saucepan. Stir to combine; remove from heat. Stir in parmesan



Heat broiler element. Arrange toasted bread on baking sheet; top

with turkey, tomato slices, gruyere cheese and the white sauce.

Broil 5 minutes until sauce bubbles; top each slice with 2 bacon

strips.



Makes 8 servings.