| 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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