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Preparation: Bacon: 1.
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Slice bacon into small 1/4 inch slices.
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2.
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Brown in skillet until crunchy.
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3.
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Retain the leftover bacon grease.
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Tomatoes: 1.
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Coat each tomato slice thoroughly with bread crumbs on each side.
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2.
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Heat up the bacon grease and use to lightly fry the tomato slices, about 30 seconds on each side.
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Bread: 1.
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Toast the garlic bread in a toaster or toaster oven until lightly browned.
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2.
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Whisk the 6 eggs in a bowl and season with salt and pepper.
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3.
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Dip the garlic bread into the egg batter and fry on a skillet, about 1 minute on each side.
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4.
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Place them into a baking dish, lined up tightly.
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Cheese Sauce: 1.
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In a sauce pan on medium heat, melt the butter and add the flour to it before the butter turns brown.
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2.
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Whisk constantly and add the heavy cream.
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3.
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Whisk constantly and add the cheeses, paprika and cinnamon.
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4.
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Turn onto low heat when all the cheese has melted and mixed with the cream.
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You may need to whisk occasionally to prevent burning, or just the turn heat off.
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If the mixture cools too much and coagulates, reheat with a bit of milk to dilute it.
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Assembling the sandwiches: 1.
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Place pieces of shredded chicken onto the garlic bread in the baking dish.
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Pile them fairly high.
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2.
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Top with 1-2 slices of fried tomatoes.
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3.
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Top with shredded parmesan cheese.
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4.
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Put into the oven under the broiler for 5 minutes or until cheese is nice and bubbly and the chicken is heated through.
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5.
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Remove from the oven and spoon cheese sauce over each sandwich.
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Be generous with the sauce!
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6.
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Garnish with a nice portion of bacon bits and chives.
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7.
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Serve while hot!
