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Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk, heated
1 egg yolk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/8 teaspoon kosher salt
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
Instructions
2 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk, heated
1 egg yolk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/8 teaspoon kosher salt
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
1. In a medium saucepan, melt butter 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. Turn to low heat, add egg yolk, 1/4 cup cheese, salt and pepper; cook and stir 2 minutes.
2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining bread diagonally in half and arrange 2 pieces on either size of each piece of toast. 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. Serves 2.
By Jean Kressy,
Nutritional Information
2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining bread diagonally in half and arrange 2 pieces on either size of each piece of toast. 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. Serves 2.
By Jean Kressy,
Per serving: 600 calories, 24g fat, 45g prot., 52g carbs., 3g fiber, 2220mg sodium.
