INGREDIENTS
Butter or margarine (optional)
4 slices pumpernickel bread, toasted
8 slices tomato
8 ounces leftover turkey, ham or both, sliced thin
Cheddar Cheese Sauce (see recipe)
4 slices bacon, cooked
4 spears asparagus or broccoli, precooked
4 slices Swiss cheese

DIRECTIONS

  1. Butter (if desired) the toasted bread slices and arrange them in the bottom of a shallow casserole. Top each bread slice with 2 slices of tomato and two ounces of sliced meat. Cover with the Cheddar Cheese Sauce.
  2. Heat casserole in 400-degree oven until the cheese begins to bubble. Add bacon slices, asparagus or broccoli and 1 slice of Swiss cheese  to each meat-topped bread slice. Return to the oven. Heat until the ingredients are melted together. Serve hot.

CHEDDAR CHEESE SAUCE
INGREDIENTS
3 Tbsp butter or margarine, melted
4 Tbsp all-purpose flour
2 1/2 cups milk
1 cup shredded or coarsely grated white Cheddar cheese
1/2 tsp salt
Dash of white pepper

DIRECTIONS

  1. Melt the butter in saucepan. Add the flour and stir for 2 minutes over low heat. Add the milk and stir until it is well combined and the sauce is thick and smooth.
  2. Stir in the shredded or grated cheese, salt and pepper. Continue to stir over low heat until the cheese is melted.
  3. Make just before serving. (If allowed to stand, they could become soggy, losing their fresh-cooked taste).

Serves 4.

Serve with chips, bean salad, tangy pickles and fresh fruit. Use green olives as a garnish.

Experiment with spicy or flavored mustard’s, such as Dijon or tarragon. Try such cheeses as Gruyère or farmhouse cheese.

Note: For those of you that know me, you know that I always add a shot of Tabasco or hot sauce to my cheese sauce while the cheese is melting. It just gives it a little kick. And I hate asparagus, so you know I’m go with the broccoli. (sh)

Success is the ability to go from failure to failure without losing your enthusiasm. ~ Winston Churchill

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