Kentucky Hot Brown Sandwich

In gearing up for the Derby tomorrow, this one will be a tasty hit:
(serves 4-6)

6-8 slices hardwood smoked* peppered* bacon
6 sliced ciabatta bread or other thick crusty bread
2 T. butter
2 T. all-purpose flour
1/2 t. Creole or Soul* seasoning, or seasoned salt
1&1/2 cups 2%* milk
1 cup shredded sharp cheddar
1/2 cup shredded Parmesan
4 t. Dijon mustard
1/2-1 t. hot sauce like Tabasco, Sriacha*, or Texas Pete's
8-12 oz. thinly sliced applewood smoked* turkey (with no nitrates or 'trites*)
2-3 Campari* tomatoes, thinly sliced
Freshly ground black pepper

Cook the bacon until crisp; drain on paper towels, then crumble
Toast the ciabatta bread and set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour and Creole seasoning until blended and bubbly. Gradually stir in the milk. Cook, stirring, until the mixture begins to simmer. Simmer, stirring for 1 min. Add the cheeses, mustard, and hot sauce. Remove from heat. Taste and add more Creole seasoning, as needed. Cover and keep warm. Heat the broiler. Arrange the bread on a baking pan. Top each slice of bread with turkey, then arrange the tomato slices over the turkey. Sprinkle with freshly ground pepper, then spoon cheese sauce over the tomatoes. Put the open-faced sammies under the broiler and broil just until the cheese sauce begins to bubble and brown, about 2-3 mins. WATCH!* Remove from the oven and sprinkle with bacon. Serve immediately with Lay's Potato Chips*, and thin melon wedges.

"This is the day that the Lord hath made, and I will rejoice and be glad in it!!!"

Have FUN today.

Love,

MM