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Louisville

Hot-brown sandwich

Ingredients

2 tbsp butter
2 tbsp flour
1 ½ cup of milk
1 cup shredded mild white cheddar
¼ cup grated parmesan
1 ½ tbsp of Dijon mustard
½ tsp Tabasco sauce
½ tsp salt
3 thick slices bacon,
6 slices Cibatta bread, toasted
½ lb roast turkey sliced
1 large tomato sliced
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1/8 tsp black pepper

Lagniappe

Start by making the cheese sauce in a 2 qt sauce pan. Melt the butter over
medium heat, add the flour, and cook the roux for 3 or 4 minutes. Add milk
and continue to stir, increase the heat to medium-high and bring the mixture
to a boil, remove the sauce pan and whisk in the cheeses and mustard,
tobacco sauce and salt. Cover and set aside

Cook the bacon till crisp, drain and crumble or chop

In a broiler lightly toast the bread, arrange the toasted bread slices and layer
them with turkey and tomato slices. Sprinkle with salt & pepper and spoon
the cheese sauce on top. Place the open face sandwiches under the broiler
again and cook till sauce begins to brown. Remove from broiler, sprinkle
with bacon and serve immediately

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