Yield: 8 servings
- 2 1/4 cups milk
- 2 tbsp butter
- 2 tbsp flour
- 6 oz. shredded sharp white cheddar
- 1/4 cup grated parmesan cheese
- Pinch of nutmeg
- 2-3 dashes of Tabasco sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lb. bacon
- 2 tomatoes, cut into 1/4" slices
- 1 tbsp oil
- 8 slices thick-cut white sandwich bread
- I used Texas toast bread
- 4 tbsp butter, cubed
- 2 lbs. turkey sandwich meat
- 4 oz. sharp white cheddar cheese
- 1/2 cup grated parmesan cheese
- Chopped green onions, for garnish
- For the sauce, bring the milk to a simmer in a saucepan.
- In a separate saucepan, melt the butter . Add the flour and whisk over medium heat for 1 minute to form a roux.
- Gradually pour the hot milk into the roux, whisking constantly. Bring to a boil and continue whisking to avoid burning, until it thickens. About 5 minutes.
- Remove the pan from the heat. Add the remaining sauce ingredients and stir together until smooth.
- For the sandwiches, Cook the bacon until crispy. Set aside.
- Arrange the tomato slices on a baking sheet lined with parchment paper. Drizzle with the oil, and sprinkle with salt and pepper. Broil six inches from the heat for 1-2 minutes, until lightly charred.
- Butter both sides of each slice of bread, season with salt & pepper, and arrange on another baking sheet lined with parchment paper. Broil until lightly toasted, about 2 minutes.
- Flip the bread and toast the other side for 1-2 minutes.
- Top each slice of bread with turkey, a slice of tomato, a spoonful of sauce, and a sprinkling of both cheeses.
- Broil for 2-4 minutes, until the cheese is melted and lightly browned.
- Top the sandwiches with bacon, garnish with green onions, and serve hot.
Adapted from Food & Wine.