We've based this recipe on Welsh rarebit--a simple but rich sauce of beer and cheese poured over toast--and slipped in some leftover Thanksgiving turkey.
Wine pairing: Raeburn 2015 Chardonnay (Russian River Valley; $20).
1 (1-lb.) baguette
2 tablespoons salted butter
2 tablespoons flour
1 teaspoon Dijon mustard
1 teaspoon hot sauce
2 teaspoons Worcestershire sauce
1/2 cup stout beer, such as Sierra Nevada
8 ounces extra-sharp white cheddar, such as Tillamook, finely shredded (about 3 cups)
About 1/4 cup warm whole milk (if needed, to thin sauce)
3 tablespoons mayonnaise, divided
12 ounces roast turkey slices (about 1/4 in. thick)
1 green apple, cut into matchsticks and lightly dressed with lemon juice
Whole-berry cranberry sauce
How to Make It
Preheat broiler to high with oven rack 6 in. from heat.
Cut baguette into 3 (6-in.) lengths, then slice each in half horizontally. Put baguette pieces, cut sides up, on a rimmed baking sheet and broil to toast lightly, about 3 minutes. Set aside.
Melt butter in a small saucepan over medium-low heat. Whisk in flour and cook until smooth and lightly browned, 1 to 2 minutes. Reduce heat to low, then whisk in mustard, hot sauce, Worcestershire, and beer, and whisk until smooth. Gradually add cheese, stirring until melted and smooth. Sauce should be very thick but pourable. Add warm milk to thin, if needed.
Spread each baguette piece with 1/2 tbsp. mayonnaise and top with 2 oz. turkey. Pour cheese mixture over turkey (about 1/4 cup each). Broil until cheese is bubbly and browned, 3 to 4 minutes. Top with apple matchsticks and serve with cranberry sauce.
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