Louisville Hot Brown Sandwiches

Crumbled bacon and a white Cheddar sauce
top off this open-face sandwich, which is
layered with sliced turkey and tomato.

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
3 thick slices bacon
6 slices Italian ciabatta or other rustic bread, toasted
1/2 pound roast turkey breast, sliced
1 large tomato, sliced
1/8 teaspoon ground black pepper

Directions:
Make the cheese sauce:
In a 2-quart saucepan, melt butter over medium heat.
Add flour and cook mixture,
stirring constantly, for 3 minutes.
Add milk and continue to stir.
Increase heat to medium-high
and bring mixture to a boil.
Cook for 1 more minute.
Remove saucepan from heat
and whisk in cheeses, mustard,
Tabasco sauce, and salt.
Cover and keep warm.

Cook the bacon:
In a large skillet,
cook bacon over high heat until
crisp and brown,4 to 6 minutes.
Transfer bacon to a paper towel to drain.
When bacon is cool, crumble or coarsely chop.

Make the sandwiches:
Preheat oven broiler.
In a large ovenproof dish,
arrange toasted bread slices
and layer them with turkey and tomato slices.
Sprinkle with pepper and spoon cheese sauce on top.
Place the sandwiches under broiler
and cook until sauce begins to brown lightly,2 to 3 minutes.
Remove from oven, sprinkle with bacon,
and serve immediately.