The Derby

Total Time:
1 hr 20 min
Prep:
55 min
Cook:
25 min

Yield:
4 sandwiches
Level:
Easy

Ingredients
  • Bacon:
  • 8 slices bacon, cut into lardons (strips)
  • Mornay Sauce:
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 to 2 cups whole milk
  • 1/2 cup grated gruyere
  • 1/8 teaspoon grated nutmeg
  • Kosher salt and ground white pepper
  • Sandwich Build:
  • Eight 1/4-inch slices sourdough bread, toasted
  • 8 slices beefsteak tomatoes
  • 2 pounds shaved mesquite deli turkey
  • 3 tablespoons chopped fresh parsley
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.


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