The Derby

  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 sandwiches
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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


  1. 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.
  2. 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.
  3. 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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