Whenever we are having guests over for lunch, I always try and talk my husband into making these. The main reason being they are so good and I like to show off how well he can cook. The other reason, then I don’t get stuck cooking every time. Once in a while he will actually comply and whip these up for everyone. They are always a huge hit and conversation piece. There have been tons of requests that came through our kitchen after we had these for any meals. He doesn’t mind sharing either. He’s proud of his one meal he can make.
You aren’t going to get a sandwich recipe like this from anywhere else… don’t pass it up!
4 slice bacon
4 slice ripe tomato (optional)
1/3 c butter or margarine
1 medium onion, chopped
1/3 c Gold Medal all-purpose flour
3 c hot milk
1 tsp salt
1/4 tsp crushed red pepper flakes or a few drop of hot sauce
1/4 lb processed cheese, like Velveeta, cut up
2 eggs, beaten
1 Tbsp Land O’ Lakes butter or margarine
4 slice previously cooked chicken or turkey
8 slice bread
4 Tbsp Kraft Parmesan cheese
1/2 tsp paprika
Fry bacon crisp, drain on paper towel & reserve. Crumble, if desired.
For the sauce, melt butter, in a heavy pan, over medium heat. Add onion and cook until tender or clear.
Add flour and blend to make a smooth paste.
Add hot milk, salt, and red pepper flakes or hot sauce. Stir and cook until thick & smooth.
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.
Preheat broiler while putting sandwiches together.
To assemble, toast 8 slices of bread; cut 4 in half diagonally.
On 4 ovenproof plates or other ovenware, arrange toast. Lay sliced turkey or chicken over toast. Cover this with sauce.
If using slices of ripe tomato, add now. Sprinkle with Parmesan cheese.
Place under preheated broiler, until sauce begins to bubble.
Remove from oven. Sprinkle with paprika. Add bacon (whole or crumbled). Serve remaining toast, on the side.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can sprinkle some pepper jack on here too.
Thank you CMH Gourmand for this great photo.