This legendary Kentucky sandwich is definitely one you don't want to pass up. The Mornay sauce is smooth, creamy and super cheesy. Onion adds a bit of sweetness to the sauce. Tomato and bacon are the classic toppings are a must. The bacon adds a nice touch of smokiness. Indulgent and delicious!
Provided by Sharon Colyer
Categories Other Sauces
Time 1h
Number Of Ingredients 15
Steps:
- 1. Fry bacon crisp, drain on paper towel & reserve. Crumble, if desired.
- 2. For the sauce, melt butter, in a heavy pan, over medium heat. Add onion and cook until tender or clear.
- 3. Add flour and blend to make a smooth paste.
- 4. Add hot milk, salt, and red pepper flakes or hot sauce. Stir and cook until thick & smooth.
- 5. Stir in cheese, beaten eggs, and remaining tablespoon of butter. Continue to cook, stirring until mixture almost reaches boiling point, but do not let it boil. Remove from heat.
- 6. Preheat broiler while putting sandwiches together.
- 7. To assemble, toast 8 slices of bread; cut 4 in half diagonally.
- 8. On 4 ovenproof plates or other ovenware, arrange toast. Lay sliced turkey or chicken over toast. Cover this with sauce.
- 9. If using slices of ripe tomato, add now. Sprinkle with Parmesan cheese.
- 10. Place under preheated broiler, until sauce begins to bubble.
- 11. Remove from oven. Sprinkle with paprika. Add bacon (whole or crumbled). Serve remaining toast, on the side.
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