Emeril's Kentucky Hot Browns

Saw this on Emeril's Thanksgiving leftover show and we decided we're definitely having these the day after! YUM!! (I think I'm using a sharp cheddar instead of Swiss)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons unsalted butter
• 2  tablespoons  minced shallots
• 8  ounces mushrooms, stems trimmed, wiped clean, and sliced (he suggested PA button mushrooms)
• 2  teaspoons  chopped fresh parsley leaves, plus more for garnish
• 3  tablespoons all-purpose flour
• 1  cup milk
• 2  tablespoons milk
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  spice essence, recipe follows
• 1⁄8 teaspoon cayenne
• 1  cup  grated swiss cheese
• 4  slices  thick-cut home-style  white bread, lightly toasted
• 8  ounces  thinly sliced roasted turkey breast
• 8  slices bacon, cooked and drained
•  chopped fresh chives, for garnish

• ESSENCE

• 2 1⁄2 tablespoons paprika
• 2  tablespoons salt
• 2  tablespoons garlic powder
• 1  tablespoon black pepper
• 1  tablespoon onion powder
• 1  tablespoon cayenne pepper
• 1  tablespoon dried oregano
• 1  tablespoon dried thyme

Directions

1. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.
2. Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.
3. In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Essence, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.
4. Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with 2 tablespoons of the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.
5. Transfer the Hot Browns to 4 plates. Arrange 2 slices of bacon over each, garnish with additional parsley and the chives, and serve immediately.