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
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
Makes 8 servings.