This is a great way to use up any left over turkey. My family really likes the flavor of this sauce.
OPEN FACE TURKEY SANDWICHES
TEXAS TOAST; Or Large Sandwich Bread.
TURKEY BREAST; Sliced.
1/2 cup(s) BUTTER; Melted.
6 tablespoon(s) FLOUR
3 cup(s) MILK
2 large EGGS
1 1/2 cup(s) PARMESAN CHEESE; Grated.
BACON; Fried Crisp.
SALT; To Taste.
BLACK PEPPER; To Taste.
Fry bacon until crisp, drain on paper towels; set aside.
The thick Texas toast type bread is best to use.
Melt butter on top of a double boiler, add flour and stir until flour is absorbed by the butter.
Add milk and half of the Parmesan cheese.
Add salt and pepper to taste.
Whisk until smooth with a wire whisk, then whisk in the 2 beaten eggs.
The mixture will start to thicken.
Do not let it come to a full boil.
You just want a good thick sauce.
If needed, add a little more milk, a tablespoon at a time until the sauce is very smooth and thick.
Remove the sauce from heat and set aside.
In two large metal baking pans, place the toasted bread about an inch apart.
Cover each slice of bread with sliced turkey and add a generous amount of the sauce on each slice.
Sprinkle with remaining Parmesan cheese and broil until the sauce is bubbly and begins to brown.
Remove from broiler and garnish with two slices of bacon for each sandwich.
Makes 10 to 12 sandwiches.