Breakfast as in the 1930s - The Louisville Hot Brown Sandwich

A breakfast extraordinaire

You will need


2 tablespoon(s) butter
2 tablespoon(s) all-purpose flour
1 1/2 cup(s) milk
1 cup(s) (about 4 ounces) shredded mild white Cheddar cheese (oh yes, cheddar)
1/4 cup(s) grated Parmesan cheese
1 1/2 tablespoon(s) Dijon mustard
1/2 teaspoon(s) Tabasco sauce
1/2 teaspoon(s) salt
3  thick slices bacon
6 slice(s) Italian ciabatta or other rustic bread, toasted
1/2 pound(s) roast turkey breast, sliced
1 large tomato, sliced
1/8 teaspoon(s) ground black pepper

Preperations


Make the cheese sauce
In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
 
Cook the bacon
In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
 
Make the sandwiches
Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.

You will not regret this! :)