TURKEY DEVONSHIRE
PG tested For sauce
1 pint heavy whipping cream
2 ounces cheddar cheese 2 ounces Swiss cheese 2 ounces provolone cheese
1 cup grated Parmesan cheese
Salt and pepper to taste
For sandwich
8 ounces leftover roasted turkey, sliced
½ cup diced tomatoes 2 thick slices of hearty bread, toasted
6 slices of cooked, crispy bacon
Prepare sauce: In a heavy saucepot, bring heavy cream to bubbling over medium heat. Reduce heat to low, and add cheddar, Swiss and provolone cheeses. Whisk until smooth, and cheese is completely melted and incorporated.
Add Parmesan, and whisk until smooth, then remove from heat (sauce will thicken as it slightly cools). Add pepper to taste. (This recipe will make enough sauce for several sandwiches.)
Assemble sandwiches: Place each slice of toast in a casserole dish or shallow baking pan. Layer each evenly with turkey, then top with diced tomato. Spoon sauce on top, then place in oven on the broiler setting until the sandwich is browned and bubbly.
Top each with 3 strips of bacon, and serve with a knife and fork.
Makes 2 open-faced sandwiches.