6 ounces heavy cream, hot
6 ounces romano cheese, grated
1 quart velouté sauce, hot
1 ounce dry sherry
12 slices white toast, crust removed
1 1/2 pounds turkey breast slices
2 ounces parmesan cheese, grated
12 tomato wedges
12 bacon slices, lean, cooked crisp
Servings: 6
1. To make the sauce, add the cream and the Romano to the velouté sauce and bring to a simmer. Simmer for 1 minute, then strain the sauce through a china cap. Stir in the sherry. Hold in a warm place for service.
2. Cut the toast diagonally into triangles.
3. To assemble each sandwich, arrange 4 toast triangles in a gratin dish and top with 4 ounces (120 grams) of turkey and 4 ounces (120 milliliters) of sauce. Bake at 350ºF (225ºC) until brown, approximately 15 minutes.
4. Top each sandwich with Parmesan, 2 tomato wedges and 2 strips of bacon and serve very hot.
Yield: 6 Sandwiches
6 ounces romano cheese, grated
1 quart velouté sauce, hot
1 ounce dry sherry
12 slices white toast, crust removed
1 1/2 pounds turkey breast slices
2 ounces parmesan cheese, grated
12 tomato wedges
12 bacon slices, lean, cooked crisp
Servings: 6
1. To make the sauce, add the cream and the Romano to the velouté sauce and bring to a simmer. Simmer for 1 minute, then strain the sauce through a china cap. Stir in the sherry. Hold in a warm place for service.
2. Cut the toast diagonally into triangles.
3. To assemble each sandwich, arrange 4 toast triangles in a gratin dish and top with 4 ounces (120 grams) of turkey and 4 ounces (120 milliliters) of sauce. Bake at 350ºF (225ºC) until brown, approximately 15 minutes.
4. Top each sandwich with Parmesan, 2 tomato wedges and 2 strips of bacon and serve very hot.
Yield: 6 Sandwiches
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