- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 309
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 49 mg
- Sodium
- 496 mg
- Level: Easy
- Total: 55 min
- Active: 55 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 309
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 49 mg
- Sodium
- 496 mg
Ingredients
Bacon:
Mornay Sauce:
Sandwich Build:
Directions
- For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium. Cook until crisp. Make sure to reserve 2 tablespoons of the bacon fat in the skillet. Then drain the crispy lardons on a paper-towel-lined plate.
- For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat. Add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes. Season with salt and white pepper.
- For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread. Ladle lots of mornay sauce over top. Top with a nice pile of bacon and fresh parsley.
