Ingredients
1½ tbs. unsalted butter
2 tbs. all-purpose flour
1½ cups milk
1 tbs. dry Sherry
3/4 cup grated Boar's Head Black Wax Cheddar Cheese
4 slices home-style white bread, lightly toasted
1/2 lb. Boar's Head Ovengold® Roast Breast of Turkey, sliced thin
4 slices tomato, thin
8 slices Boar's Head Pre-cooked Bacon
1 tbs. freshly grated Boar's Head Parmesan Cheese
Preparation Instructions
In a small saucepan, melt the butter, stir in the flour and cook the roux mixture stirring for approximately three minutes. Remove the pan from the heat and add the milk in a steady stream until the mixture is thick and smooth. Simmer for approximately 10 to 15 minutes and add the Sherry and the Cheddar cheese until the cheese is all melted and the mixture is smooth.
Arrange the toasted bread on a baking sheet and divide the turkey evenly on top of the toast. Top each open faced sandwich with the sauce (evenly). Place a tomato slice and two slices of the bacon over the sauce, sprinkle with Parmesan cheese and place under a preheated broiler about 5 inches from the heat for about 7 minutes or until golden brown and bubbly.