Baby Hot Browns

 From: Southern Living: All-time Favorites cookbook

Ingredients:

16 pumpernickel rye party bread slices

2 Tbsp butter

2 Tbsp flour

1/2 cup shredded sharp Cheddar cheese

1 1/2 cups milk

1/4 tsp salt

1/4 tsp pepper

2 pounds thinly sliced turkey

1/2 cup freshly grated Parmesan cheese

6 bacon slices, cooked and crumbled

Arrange bread slices on a lightly greased baking sheet. Bake at 500 degrees for 3-4 minutes.

Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth. Add cheddar cheese, whisking until cheese melts. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thick and bubbly. Stir in salt and pepper. If desired, chill until ready to bake.

Top bread slices evenly with turkey. Top each with about 1 1/2 Tbsp cheese sauce. Sprinkle evenly with parmesan cheese and bacon.

Bake at 500 degrees for 7 minutes or until parmesan is melted.

What I did differently: I used regular slices of pumpernickel/rye. I broiled them in the beginning instead of baking them at 500 degrees (basically the same thing, right?) My suggestion would be to add the milk BEFORE adding the cheese. That's how I make macaroni and cheese. I followed the recipe instructions against my better judgement and the cheese was super gooey and didn't melt as smoothly as I would have liked. Trust me. Pour your milk in gradually to the butter/flour mixture, keep whisking, let it thicken, and THEN add that cheese. And we only had to cook it for about 4 minutes in the oven for it to be done. Perfection!