Hot Brown Sandwiches

This would make a great after Thanksgiving Sandwich but really great anytime. It is a rich, indulgent sandwich that starts with thinly sliced turkey breast arranged on toast. A generous amount of Parmesan sauce is poured over the top so the sandwich sits in a shallow puddle. Next it is run under a broiler to brown the top and immediately before leaving the kitchen the sandwich is decorated with bacon and tomatoes. Recipe Source: American Profile

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups 2% low-fat milk, heated
• 1  egg yolk
• 1⁄4 cup  grated parmesan cheese, plus
• 2  tablespoons  grated parmesan cheese, divided
• 1⁄8 teaspoon kosher salt
• 1  pinch  coarse ground black pepper
• 4  slices  white bread, toasted
• 8  ounces  thinly sliced  cooked turkey breast
•  paprika
• 4  slices bacon, cooked
• 2  small tomatoes, cut in wedges

Directions

1. Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1/4 cup cheese, salt and pepper; cook 2 minutes, stirring constantly.
2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining toasts diagonally in half and arrange 2 pieces on either size of whole pieces on plates. Cover with turkey and pour sauce over tops. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled browned and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes.