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Prep Time: 55 Minutes Cook Time: 25 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
8 slices bacon, cut into lardons (strips) |
2 tablespoons butter |
4 tablespoons all-purpose flour |
1 1/2 to 2 cups whole milk |
1/2 cup grated gruyere |
1/8 teaspoon grated nutmeg |
kosher salt and ground white pepper |
eight 1/4-inch slices sourdough bread, toasted |
8 slices beefsteak tomatoes |
2 pounds shaved mesquite deli turkey |
3 tablespoons chopped fresh parsley |
Directions:
1. For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium. Cook until crisp. Make sure to reserve 2 tablespoons of the bacon fat in the skillet. Then drain the crispy lardons on a paper-towel-lined plate.
2. For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat. Add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes. Season with salt and white pepper.
3. For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread. Ladle lots of mornay sauce over top. Top with a nice pile of bacon and fresh parsley.
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