Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living November 1998

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim crusts from bread slices, and discard. Cut 6 bread slices in half diagonally. Place all bread on a baking sheet; broil 3 inches from heat (with electric oven door partially open) until golden, turning once.

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  • Arrange 1 whole and 2 half bread slices in a single layer in 6 lightly greased individual oval baking dishes.

  • Melt 2 tablespoons butter in a large skillet over medium heat; add mushrooms, and sauté 5 minutes. Drain and remove from skillet.

  • Melt 1/2 cup butter in skillet over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk; add onion, salt, and pepper. Cook over medium heat, whisking constantly, until thickened and bubbly. Add Cheddar cheese, stirring until melted.

  • Pour half of sauce evenly over toast; top evenly with sliced ham, sliced turkey, mushrooms, and remaining sauce.

  • Broil 5 inches from heat (with electric oven door partially open) until bubbly and lightly browned; remove from oven.

  • Top each with 2 bacon slices,and sprinkle evenly with Parmesan cheese. Serve immediately.

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