Open Faced Turkey Sandwich Recipe
Slow Roasted Turkey Breast, Bacon Mornay, Toasted Sourdough, Baby Lettuces
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Bacon Mornay Sauce
In a saucepan, melt the butter over medium heat. Add the flour, whisking continuously for about 2 minutes until a roux forms. Slowly add the milk, whisking until the mixture thickens. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and black pepper to taste. Set aside.
- 2
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels, then crumble into pieces.
- 3
Toast the Bread
Toast the sourdough bread slices until golden brown.
- 4
Assemble the Sandwich
Layer the slow-roasted turkey breast on the toasted sourdough. Pour the bacon mornay sauce over the turkey, then sprinkle the crumbled bacon on top.
- 5
Serve
Top with baby lettuces and serve immediately.
