Name: Cheesy Turkey & Bacon Open-Faced Sandwiches
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 slices bacon; 4 tbsp salted butter; ¼ cup all-purpose flour; 2 ½ cups milk, at room temperature; ⅓ cup grated parmesan cheese, plus 2 tablespoons for topping; ¼ tsp freshly grated nutmeg; ¼ tsp kosher salt, plus more to taste; ¼ tsp ground white pepper; 0 Hot sauce, for serving; 4 slices Texas toast; 1 lb sliced roasted turkey or thick-cut deli turkey; 2 beefsteak tomatoes, sliced about 1/4 inch thick; 0 Thinly sliced chives, for garnish; 0 Paprika, for garnish

Cheesy Turkey & Bacon Open-Faced Sandwiches

A classic American open-faced sandwich piled high with roasted turkey, crispy bacon, and juicy tomatoes, all smothered in a velvety Mornay sauce and broiled until golden and bubbly.

Prep30 min

Total30 min

DifficultyEasy

Servings4

This indulgent open-faced sandwich is the ultimate comfort food, perfect for a hearty lunch or a cozy Sunday dinner. Layers of toasted bread, tender turkey, and ripe tomatoes are blanketed with a rich, creamy cheese sauce, then finished under the broiler for a golden, bubbly crust.

Crispy bacon, a sprinkle of fresh chives, and a dash of paprika add the final touches, making every bite a perfect balance of textures and flavors. It's a satisfying meal that comes together in just 30 minutes.

Method

In a large skillet over medium heat, cook the bacon, flipping occasionally, until golden and crispy, about 5 to 7 minutes. Transfer to a paper towel-lined plate; set aside.
In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour until smooth and cook, whisking constantly, for 1 to 2 minutes until the raw flour smell fades.
While whisking constantly, slowly pour in the milk in a steady stream until smooth with no lumps. Increase the heat to medium and continue whisking, scraping the bottom and sides with a rubber spatula, until the sauce thickens and coats the back of a spoon, 3 to 4 minutes.
Whisk in 1/3 cup of the parmesan cheese, then add the nutmeg, salt, white pepper, and a few dashes of hot sauce. Set aside.
Preheat the broiler. Toast the Texas toast slices under the broiler or in a toaster until golden. Arrange the toast in a single layer in a 9×13-inch baking dish.
Divide the turkey slices evenly among the toast pieces, then top each with 2 to 3 tomato slices. Spoon the Mornay sauce over each sandwich to completely cover. Sprinkle with the remaining 2 tablespoons of parmesan.
Broil until the parmesan is golden and bubbling, 2 to 3 minutes. Place 2 bacon slices in an X on each toast. Garnish with chives and a sprinkle of paprika. Serve immediately.

💡 Tips

For extra flavor, sprinkle a pinch of smoked paprika along with the regular paprika.
If Texas toast is unavailable, use thick slices of brioche or sourdough bread.
To save time, cook the bacon in the microwave on a paper towel-lined plate for about 4 minutes.

Inspired by a recipe from The Pioneer Woman

Cheesy Turkey & Bacon Open-Faced Sandwiches

Ingredients

Method

💡 Tips

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