Cooklist AI

Southern Delight Open-Faced Sandwich

Name: Southern Delight Open-Faced Sandwich
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3 1/2 cups shredded white cheddar cheese; Few dashes of hot sauce; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon freshly cracked black pepper; 3/4 cup grated Parmigiano-Reggiano cheese; 2 1/4 cups whole milk; Pinch of ground nutmeg; 12 slices of thick-cut bacon; 2 large tomatoes, cut into 6 1/4-inch thick slices; 1 tablespoon canola oil; Six 1/2-inch slices of white sandwich bread, preferably day-old; 2 tablespoons all-purpose flour; 1 teaspoon kosher salt; 12 slices roast turkey breast, sliced thick; 1/2 teaspoon kosher salt; 2 tablespoons unsalted butter; 3 tablespoons unsalted butter, softened

Savor the flavors of the South with our Simplified Southern Delight Open-Faced Sandwich. Infused with delectable layers of thick turkey slices, charred tomatoes, crispy bacon, and a creamy cheddar-parmesan sauce on toasted bread, this heart-warming dish is sure to be a crowd pleaser.



1 hr 10 min

TOTAL TIME

1066

CALORIES

$4.71

PER SERVING

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

CHEESE SAUCE

6 SERVINGS

3 1/2 cups shredded white cheddar cheese

hot sauce

1/2 tsp freshly cracked black pepper

3/4 cup grated parmigiano-reggiano cheese

2 1/4 cups whole milk

1 pinch ground nutmeg

2 tbsp all purpose flour

1 tsp kosher salt

2 tbsp unsalted butter

SANDWICH

1/2 tsp freshly cracked black pepper

12 slices thick cut bacon

2 large tomatoes

cut into 6 1/4-inch thick slices

1 tbsp canola oil

6 slices white sandwich bread

12 slices sliced roast turkey breast

thick

1/2 tsp kosher salt

3 tbsp unsalted butter

softened

Directions

CHEESE SAUCE

20 min

PREP TIME

50 min

COOK TIME

1 hr 10 min

TOTAL TIME

In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and whisk for a minute to combine well.

Gradually pour in the whole milk, whisking constantly, then increase the heat slightly and bring the mixture to a boil.

Reduce heat to low and continue to cook and whisk until the sauce has thickened, about 5 minutes.

Remove the saucepan from the heat and add the shredded white cheddar cheese and grated Parmigiano-Reggiano cheese, stirring until the cheeses have melted and the sauce is smooth.

Season the sauce with ground nutmeg, hot sauce, kosher salt, and freshly cracked black pepper, then set aside.

SANDWICH

Preheat oven to 425ºF and arrange bacon slices on a rack over a sheet pan. Bake until crispy, about 30 minutes.

While the bacon is in the oven, broil the sliced tomatoes. Arrange the tomato slices on a baking sheet, drizzle with canola oil, and season with kosher salt and freshly cracked pepper. Broil for 1 to 2 minutes on each side, until lightly charred, then set aside.

Turn down the oven's temperature to 350ºF. Arrange the slices of day-old white sandwich bread on a baking sheet, spread a even layer of softened butter on each slice, and toast in the oven until golden, about 5 minutes.

Top each slice of toasted bread with 2 slices of roast turkey breast and a slice of charred tomato.

Generously spoon the cheese sauce over each sandwich, ensuring it covers the turkey and tomato. Sprinkle remaining shredded white cheddar and grated Parmigiano-Reggiano evenly over the top.

Return the baking sheet to the oven and bake until the cheese is melted, becomes golden brown, and bubbles, about 5 to 7 minutes.

Once done, remove sandwiches from the oven and top each with 2 slices of the crispy bacon before serving warm.