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1
Preheat the broiler.
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2
Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.
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3
Transfer to a paper towel-lined plate.
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4
Pour out all but about 1 tablespoon fat from the skillet.
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5
Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes.
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6
Add the flour and cook, stirring, 1 more minute.
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7
Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring.
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8
Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes.
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9
Remove from the heat and stir in 1 cup cheese.
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10
Season with salt and pepper.
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11
Arrange the bread on a baking sheet.
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12
Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato.
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13
Toss the turkey with the remaining gravy in the skillet.
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14
Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese.
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15
Broil until golden, about 2 minutes.
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16
Crumble the bacon over the sandwiches; sprinkle with the parsley.
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17
Per serving: Calories 524; Fat 23 g (Saturated 12 g); Cholesterol 134 mg; Sodium 868 mg; Carbohydrate 32 g; Fiber 2 g; Protein 45 g
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18
Photograph by Antonis Achilleos
