| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Kentucky | Fall, Spring, Summer, To send, Winter | 4 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Chicken Broth |
| 1/4 | c | American Cheese; Grated |
| 4 | sl | White bread slices; Toasted |
| 4 | sl | Baked Chicken; 1/4 Inch Thick, Or Turkey |
| 8 | sl | Bacon |
| 4 | tb | Parmesan Cheese; Grated |
| Salt And Pepper |
INSTRUCTIONS
Fry bacon until crisp; set aside. Make a white sauce by melting butter in a small saucepan, stirring in flour, and cooking over low heat, stirring 3-5 minutes. Continue stirring and add chicken broth slowly. Bring to a simmer and continue to stir as mixture thickens. Cook 1-2 minutes. Add salt and pepper. Add grated American cheese to sauce, stirring until it is melted and blended in. Place toast on 4 ovenproof plates, topping each with a piece of sliced chicken or turkey. Cover each piece with 1/4 of the sauce, then 2 slices of the cooked bacon, then 1 T. of the Parmesan cheese. Place sandwiches under the broiler until Parmesan begins to brown. Serve immediately, on plates straight from the oven. Make 4 sandwiches. Recipe by: Brown Hotel, Louisville Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998
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