When you can’t quite decide what you want, this may be a good option. A hearty open-faced sandwich has all the key ingredients: bacon, gravy and a little turkey on simple slice of bread.
- 5 slices bacon
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups grated muenster or monterey jack cheese
- Kosher salt and freshly ground pepper
- 4 thick slices white bread, toasted
- Dijon mustard, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced roast turkey or rotisserie chicken
- 1/4 cup chopped fresh parsley
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate reserving about 1 tablespoon of grease.
- To make the gravy add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute.
- Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes.
- Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet.
- Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese.
- Broil until golden, about 2 minutes. Crumble the bacon over the sandwiches; sprinkle with the parsley.
Source: Food Network