Kardea Brown cooks spice-rubbed chicken halves low and slow on the grill to infuse the meat with smoky flavor and then drizzles them with creamy, tangy Alabama white sauce.
This savory spin on baked French toast has all the components of the classic open-faced sandwich -- tender turkey, thick slices of white bread, meaty bacon and generous drizzle of Mornay sauce that's broiled until golden.
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