Originated From The Brown Hotel In Louisville, Kentucky!
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
8 slices thick cut maple bacon
6 thick slices of bread, crust removed, toasted
1 large tomato, diced
1 lb. roasted turkey breast, sliced thick
1/4 cup green onions, sliced (optional)
3 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 cup grated white Cheddar
1/2 cup grated Swiss cheese
pinch of nutmeg
Skillet/ frying pan
Preheat oven to 400 Degrees F. In a skillet, add bacon and cook on medium heat until bacon is cooked and is brown and crispy. Place cooked bacon on paper towels to drain excess oil, set aside.
Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until melted (do not brown). Add the flour and stir with a whisk to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with whisk, while bringing mixture to a simmer. Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added. Add salt, pepper and nutmeg to taste.
To Assemble: Cut toast into triangles. Layer some toast overlapping each other in individual baking dishes. layer roast turkey on top of toast and then add some diced tomatoes on top of turkey. Ladle about 1/2 cup of Mornay sauce evenly on top of turkey breast and tomatoes. Place bacon on a crisscross on top of the Mornay Sauce. Place in oven for 10 minutes until hot and bubbly. Garnish with green onions (optional).