| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Meats |
American |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion |
| 1/2 |
|
Stick butter |
| 4 |
tb |
Flour |
| 2 |
c |
Whole milk |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/4 |
c |
Coarsely grated cheddar |
| 1/4 |
c |
Freshly grated parmesan |
| 1/4 |
lb |
Mushrooms |
| 1/2 |
tb |
Vegetable oil |
| 8 |
|
Trimmed slices of toast |
| 8 |
oz |
Thinly sliced cooked turkey or chicken breast; (8 slices) |
| 4 |
|
Crisp cooked bacon slices |
INSTRUCTIONS
Preheat broiler. Chop onion. In a heavy saucepan heat butter over moderate
heat until foam subsides and cook onion about 3 minutes, or until glassy.
Add flour, stirring until smooth. Add milk, salt, and pepper, whisking
constantly, until thickened and smooth. Add cheeses and remove pan from
heat. Whisk sauce until cheeses are melted.
Thinly slice mushrooms. In a skillet heat oil over moderately high heat
until hot but not smoking and saute mushrooms, stirring occasionally, until
golden and any liquid given off by mushrooms is evaporated. Season
mushrooms with salt. In each of 4 ovenproof individual serving dishes top 1
slice of toast with 2 slices of turkey. Diagonally halve remaining slices
of toast and "bracket" each sandwich with 2 halves. Ladle cheese sauce over
sandwiches and broil 4 to 5 inches from heat until sauce begins to bubble
and brown, about 2 to 3 minutes. Crumble bacon.
Top each sandwich with bacon and mushrooms. Serve sandwiches immediately.
Yield: 4 sandwiches
NOTES : Recipe courtesy of Jean Anderson, "American Century Cookbook"
Recipe by: Cooking Live Show #CL9047
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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